Capture the golden power of the sun (even if metaphorically) with a hummus infused with sunflower seed tahini, freshly roasted veggies, and pita bread...of course. Sunflower seeds pack a protein punch and their higher oil content make them a rich, delicious addition to the hummus. Can't wait for you to try!
1 15.5 ounce canchickpeasrinsed and drained (don't forget to reserve the aquafaba in case you need to thin the hummus, or use for another recipe!)
2 ½tablespoonssunflower seed tahini
⅛ cupEVOOextra virgin olive oil, for hummus
1 ½tablespoonslemon juicefreshly squeezed
Sunflower Seed Hummus Bowl
1headcauliflowerchopped into small florets
1largezucchinisliced and quartered
4pita bread slicesquartered
2tablespoonsEVOOextra virgin olive oil, to drizzle over dish
2tablespoonscrumbled feta cheeseoptional
1tablespoonsundried tomatoeschopped, optional
2teaspoonssunflower seedsfor garnish
1teaspooncoarse sea salt
pinchfreshly ground black pepper
Preheat oven to 375ºF.
In a medium bowl, stir cauliflower florets and zucchini with 2 tablespoon EVOO (extra virgin olive oil) and freshly-ground black pepper. Spread evenly on non-stick baking sheet and sprinkle with coarse sea salt. Roast in oven for about 30 minutes, or until the edges turn brown and the veggies are tender.
While the veggies are roasting, prepare the hummus. In a food processor, combine chickpeas, EVOO, salt, lemon juice, and cloves of garlic. Once you reach the desired consistency, add the sunflower seed tahini and mix until thoroughly combined. Refrigerate until ready to serve.
Divide the hummus between two plates and add pita bread pieces. Top with roasted veggies, alfalfa sprouts, sundried tomatoes, sunflower seeds, and feta cheese. Drizzle with just a hint of olive oil. Enjoy!
Make this vegan friendly by omitting the feta cheese.