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Sunflower seed houmous

  • Timer Prep 10 min
    Cook 10 min
  • Chart 147.0 cal/
  • Chef hat Easy


Lightly crush the cumin seeds. Crush the garlic cloves. To drizzle over if desired , use some extra of the olive oil.


  1. 1 Heat the oven to 170°C/150°C fan/gas 3.
  2. 2 On a baking tray, roast the sunflower seeds until golden brown (around 10 mins), adding the cumin seeds for the last 4 mins.
  3. 3 Set aside 1 tbsp of the seeds for a garnish, then blitz the rest in a food processor or blender, with the chickpeas, reserved water, smoked paprika, garlic and oil, until smooth.
  4. 4 Season to taste with salt, pepper and lemon juice.
  5. 5 Put in a bowl, topped with the reserved seeds, a dusting of smoked paprika, and a drizzle of olive oil if desired.
  6. 6 Serve with a selection of vegetables to dip – try Tenderstem® broccoli, cucumber sticks and halved radishes.
  • Average per serving
  • Calories 147.0kCal
  • Fat8.0g
  • Saturated1.1g
  • Salt0.1g
  • Carbohydrates8.7
  • Sugar0.3g
  • Protein7.1g
  • Fibre4.9g