Garlicky sunflower houmous

Garlicky sunflower houmous

By
From
The Medicinal Chef: Healthy Every Day
Serves
1
Photographer
Martin Poole

I’m a freak for houmous, and this version is nutty, sumptuous and very rich in a lot of vital nutrients. Great with veggie sticks, oatcakes, or if you’re anything like me, just get the spoon in there!

Ingredients

Quantity Ingredient
150g sunflower seeds
2 garlic cloves, finely chopped
1 tablespoon tahini
1 lemon, juiced
3 tablespoons olive oil
sea salt

Method

  1. The first stage needs a bit of time, so you need to start a day in advance. Put the sunflower seeds in a bowl, cover with water and leave for 24 hours to soften. Drain and move on to the next stage.
  2. Place the sunflower seeds, garlic, tahini, lemon juice and olive oil in a food processor and blitz on the highest setting until a smooth, houmous-like dip has formed. Season with sea salt and store in a sealed container in the fridge.

Good for:

  • Immune system, high cholesterol

Star ingredient:

  • Sunflower seeds are worth a lot more than just rattling around in a bag of muesli. They’re rich in a group of compounds called phytosterols, the very same ones that feature in well-known cholesterol-lowering drinks. They lower cholesterol by binding to it in the digestive tract and carrying out of the body. Sunflower seeds are also rich in zinc, selenium and calcium.
Tags:
The Medicinal Chef
Healthy Every Day
Dale
Pinnock
health
healthy
diet
nutritious
nutrition
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