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Betty Bossi Koch-Center
How it's done
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.
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.
In a frying pan, toast the bread sticks on all sides until crispy. Serve with the hummus.
|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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