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Sunflower Seed Dip

Sunflower Seed Dip

1.5 cups sunflower seeds, soaked 4 hours
6 garlic cloves
1 tsp salt
1/2 cup lemon juice
1/4 cup tahini
1/4 cup olive oil
1/2 cup water
1/2 cup fresh dill or dried

Drain and rinse the sunflower seeds and put into a food processor.
Add all other ingredients except the oil.

Pour in the oil and blend till smooth.
Will keep in the fridge for 1 week and in freezer for 1 month.
Serve with cruditees or raw crackers