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sunflower seed veggie hummus bowl | food blog | hearth health happiness
Melanie Lorick

Sunflower Seed Hummus Bowl

5 from 1 vote
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!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Mediterranean
Calories: 1332
Ingredients Equipment Method Nutrition

Ingredients
  

Sunflower Seed Tahini
Sunflower Seed Hummus
  • 1 15.5 ounce can chickpeas rinsed and drained (don't forget to reserve the aquafaba in case you need to thin the hummus, or use for another recipe!)
  • 4 medium cloves garlic
  • 2 ½ tablespoons sunflower seed tahini
  • ⅛ cup extra virgin olive oil for hummus
  • 1 ½ tablespoons lemon juice freshly squeezed
  • 1 teaspoon kosher salt
Sunflower Seed Hummus Bowl
  • 1 head cauliflower chopped into small florets
  • 1 large zucchini sliced and quartered
  • 4 whole wheat pita bread quartered
  • 2 tablespoons extra virgin olive oil to drizzle over dish
  • 2 tablespoons vegan feta cheese crumbled, optional
  • 1 tablespoon alfalfa sprouts optional
  • 1 tablespoon sundried tomatoes chopped, optional
  • 2 teaspoons sunflower seeds for garnish
  • 1 teaspoon coarse sea salt
  • pinch black pepper freshly ground

Equipment

  • 1 Food processor
  • measuring cups
  • measuring spoons
  • 1 knife (for chopping vegetables)
  • 1 cutting board (for chopping vegetables)
  • 1 bowl
  • 1 baking sheet

Method
 

Sunflower Seed Tahini
  1. Add sunflower seeds, extra virgin olive oil, and salt to bowl of a food processor or blender.
  2. Blend until you reach nut butter consistency. Add more olive oil if you would like to thin the tahini a bit.
Sunflower Seed Hummus
  1. 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.
Hummus Bowl
  1. Preheat oven to 375ºF.
  2. 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.
  3. 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!

Nutrition

Calories: 1332kcalCarbohydrates: 103gProtein: 34gFat: 95gSaturated Fat: 14gPolyunsaturated Fat: 24gMonounsaturated Fat: 52gSodium: 3624mgPotassium: 2061mgFiber: 21gSugar: 16gVitamin A: 385IUVitamin C: 176mgCalcium: 179mgIron: 10mg

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