Three-Seed Hummus
Sunflower and flaxseeds add additional flavor and nutrients to this popular sesame and chickpea puree. Use as a sandwich spread or serve as a dip with triangles of warm pita bread. If any of the seeds are not available, substitute more of the other seeds to make up the difference.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Sunflower and flaxseeds add additional flavor and nutrients to this popular sesame and chickpea puree. Use as a sandwich spread or serve as a dip with triangles of warm pita bread. If any of the seeds are not available, substitute more of the other seeds to make up the difference.
Ingredients
- 1 Tbs. hulled sunflower seeds
- 1 Tbs. flaxseeds or hemp seeds
- 1 1/2 cups cooked chickpeas or 15 1/2-oz. can, rinsed and drained
- 1/4 cup tahini
- 1 or 2 cloves garlic, chopped
- 2 Tbs. fresh lemon juice, or to taste
- 1 Tbs. flaxseed oil (optional)
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. sesame seeds
Preparation
In coffee grinder or blender, grind sunflower and flaxseeds to a powder.
In food processor, combine chickpeas, tahini, garlic, lemon juice, flaxseed oil if using, salt to taste, cayenne and reserved ground seeds. Process until smooth. Add water, 1 tablespoon at a time, until desired consistency for hummus is reached.
Transfer hummus to small bowl and sprinkle chopped parsley around outer edge and sesame seeds in center.
Nutrition Information
- Calories 219
- Carbohydrate Content 21 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 5 g
- Protein Content 9 g
- Saturated Fat Content 2 g
- Sodium Content 6 mg
- Sugar Content 0 g