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.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 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 |
Instructions
- 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.
Prep Time: 5 minutes Serving Size: 5 cups
