We were given this recipe by Chef Ron Russell of Sun Cafe in Los Angeles, CA and Plum Cafe in Sacramento, CA.  It has a deliciously mellow texture that's perfect for veggie dips and sandwich spreads.


  • 4 cups sunflower seeds, soaked and drained
  • 1 cup raw sesame seeds, soaked and drained
  • 1 cup water
  • 8 cloves garlic, roughly chopped
  • ¾ cup lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sea salt
  • pinch paprika


  • In a high-speed blender or food processor, blend sesame seeds with water until smooth.
  • Add all other ingredients except paprika until smooth.
  • Garnish with paprika and put in fridge to chill.

Ready in about 5 minutes
Makes 5 cups

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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