Sunny Sunbutter Hummus Recipes

SUNNY SUNBUTTER HUMMUS

Sunny SunButter Hummus image

Easy savory hummus made super creamy with the addition of sunflower seed butter in place of tahini. Serve with fresh cut veggies, crackers, or fruit.

Provided by Flora & Vino

Categories Dip

Time 10m

Number Of Ingredients 7

Ingredients

1-15 oz. can garbanzo beans, drained and rinsed
1/3 cup SunButter
1/4 cup lemon juice
1/2 tsp Himalayan sea salt
1/4 tsp garlic powder (2 garlic cloves)
1 TBSP avocado oil (optional)
1 tsp minced fresh parsley, optional, for topping

Steps:

In blender or food processor, blend the garbanzo beans, SunButter, lemon juice, salt, garlic, and optional avocado oil until smooth.
Transfer to serving bowl. Top with optional fresh parsley.
Serve with vegetables cut to size for easy dipping.
Store leftovers in an airtight container in the refrigerator for up to one week.

SUNBUTTER HUMMUS

Sunbutter Hummus image

A twist on classic hummus, this recipe substitutes Sunbutter - sunflower seed butter - for the tahini.

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 6

Ingredients

1 can garbanzo beans (aka chickpeas drained, liquid reserved)
1/4 cup [url href="http://www.sunbutter.com/products-creamy.php" target="_blank"]creamy Sunbutter[/url]
3 tablespoons lemon juice
2 minced garlic cloves
½ teaspoon salt plus more to taste
Olive oil and salted roasted sunflower seeds for garnish

Steps:

Add everything except the liquid from the garbanzo beans into your blender or food processor.
Pulse, adding a tablespoonful of bean liquid at a time to help get things moving. Continue pureeing for a minute or so until completely smooth.
Scoop into a bowl, top with sunflower seeds and a liberal drizzle of olive oil, and serve.
Keeps refrigerated for 3 - 4 days.

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