For as long as I can remember, I’ve been a fiend for sunflower seeds. Which is why I’m kicking myself for not trying Sunbutter sooner. Sunbutter is almost exactly like peanut butter or any other nut butter – but it’s made with sunflower seeds instead of nuts.
I first heard of it a few years ago when my friend, whose daughter is allergic to peanuts, started sending Sunbutter sandwiches to school as a substitute for peanut butter. And because I’m being kind of a weenie about introducing nuts to my own child, I bought some Sunbutter to see how she liked it.
She loves it – and so do I. This Sunbutter hummus might be the first of several Sunbutter recipes you see around here, because it’s kind of got my wheels turning. Sunbutter oatmeal cookies? Sunbutter no-bakes? Sunbutter, cheddar, and apple tortilla wraps? I must try them all. And then some.
(Note: I realize it sounds like it, but this is not a sponsored post! The Sunbutter people know nothing of me. I’m just kind of obsessed with the stuff right now.)
This recipe is simply an adaptation of my favorite classic hummus recipe. Instead of tahini, I used Sunbutter. And then I sprinkled the top with salted, roasted sunflower seeds.
I loooove this hummus. It still tastes like the real deal, but the sunbutter and sunflower seeds give it an unmistakenly sunflower-seed vibe. We dip carrot fries into it, spread it on rosemary crackers, and use it as a sandwich or wrap spread. And my toddler has been known to just eat hers plain by the palm-full.
And because I’m using Sunbutter on so many other things, I’m much more likely to have it in the refrigerator than the tahini it replaces. Bonus!
- 1 can garbanzo beans (aka chickpeas drained, liquid reserved)
- 1/4 cup [url href="http://www.sunbutter.com/products-creamy.php" target="_blank"]creamy Sunbutter[/url]
- 3 tablespoons lemon juice
- 2 minced garlic cloves
- ½ teaspoon salt plus more to taste
- Olive oil and salted roasted sunflower seeds for garnish
- Add everything except the liquid from the garbanzo beans into your blender or food processor.
- Pulse, adding a tablespoonful of bean liquid at a time to help get things moving. Continue pureeing for a minute or so until completely smooth.
- Scoop into a bowl, top with sunflower seeds and a liberal drizzle of olive oil, and serve.
- Keeps refrigerated for 3 - 4 days.