1 1/2 c raw sunflower seeds, soaked, rinsed, and sprouted if desired
1/2 c fresh lemon juice
2 tb tamari or liquid aminos
2 small cloves garlic, thinly sliced, minced, or pressed
1/4 t sea salt
Process all ingredients together until fairly smooth. Scrape down the sides of the food processor a couple of times to incorporate all the seeds and garlic.
It will keep for about 2 weeks in the fridge.
Use as dip, sandwich spread, stuffed peppers, or in nori rolls. It's versatile, filling, easy to make, and delicious. Definitely one of my favorite recipes!
|With sprouted lentils in a nori sheet|
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How To Make Sprouted Sunflower Seed Dip
4/ 5Oleh Mellow