Middle EasternComponent

Sunflower Seed Hummus

Creamy hummus made with sunflower seeds alongside chickpeas β€” keeps up to 4 days in the fridge, worth making in a large batch.

Make-aheadContains sesame
Hands-on6 minTotal time35 minEnergy Β· 100g270 kcalProtein Β· 100g11g
Recipe details

Equipment: Blender

Keep chilled after cooking

Sunflower Seed Hummus

How much are you making?

This is a component used inside other recipes rather than a meal on its own, so it scales as a batch rather than per person. Make it from the method below, or use the same finished amount of a ready-made version.

Makes about 374g in total.

Ingredients

Main

Now we make

Method

Do the night before

  1. 1
    Defrost 150g cooked chickpeas overnight in the fridge if using frozen

These steps sit outside the cooking-day clock.

6 min hands-on 35 min altogether
  1. 2
    Soak 100g sunflower seeds in cold water at least 30 minutes, then drain
    πŸ– 1 minπŸ’€ 29 min unattended
  2. 3
    Blend drained sunflower seeds with chickpeas, 30g tahini, 60ml lemon juice, 1 clove garlic, and Β½ tsp cumin, adding 30ml water gradually until smooth and spreadable
    πŸ– 5 min

Look under the lid

Nutrition details

Nutrient density per 100g of this component - a %DV breakdown wouldn't mean much for something eaten in small amounts inside other recipes.

Explore full nutrition

Nutrition summary (per 100g)

At a glance

Higher inVitamin EPhosphorusFolate

Calories

270kcal

16% cal

Protein

10.7g

20% cal

Carbs

13.8g

64% cal

Fat

19.2g

Small numbers, big impact

Everyday essentials

Fibre5.82g
Vitamin B120.00ΞΌg
Vitamin D0.00ΞΌg
Iodine0.00ΞΌg
Iron3.16mg
Zinc2.35mg
Calcium58.11mg
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