A twist on classic hummus, this recipe substitutes Sunbutter - sunflower seed butter - for the tahini.
can garbanzo beans
aka chickpeas drained, liquid reserved
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minced garlic cloves
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.