Spiced sunflower seed and bean hummus

Spiced sunflower seed and bean hummus

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 584 kcal
, Fat: 40 g
, Carbohydrate: 34 g
, Protein: 21 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sunflower dukkah

40 g sunflower seeds
40 g hazelnuts
15 g sesame seeds
1 tsp cumin
½ tbsp Dried peppermint leaves
1 tsp dried rosemary
1 tsp ground coriander seeds
1 tsp sea salt

Hummus

120 g sunflower seeds
¼ tsp salt
1 tin white beans (approx. 400 g), rinsed, drained
3 tbsp olive oil
3 tbsp water
1 tbsp lemon juice
a little pepper
a little olive oil

Crispy bread

3 slices bread, cut into sticks
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How it's done

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Sunflower dukkah

Dry-roast the sunflower seeds, nuts, sesame seeds and cumin seeds in a pan, blitz in a food processor together with all the other ingredients up to and including the fleur de sel.

Hummus

Dry-roast the sunflower seeds in a pan, place in a mixer or food processor together with the salt and puree for approx. 10 mins. until the mixture is creamy. Place the sunflower puree in a blender along with the beans and all the other ingredients up to and including the pepper, add 2 tbsp of the sunflower dukkah, puree until smooth. Serve the hummus with some of the dukkah and a little oil.

Crispy bread

In a frying pan, toast the bread sticks on all sides until crispy. Serve with the hummus.

Good to know
Tip: Place the remainder of the sunflower dukkah in an airtight container and keep for approx. 2 months. Use for salads, dips and roasted vegetables.
Note: Use chickpeas instead of white beans.

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