I served this recently after a Restorative Yoga Workshop and had several requests for the recipe, so here it is!
2 cup sunflower seeds, soaked 1 hour or more
2 tsp tamari
1 tsp sea salt
2 -4 tbsps lemon juice
2 fresh pitted dates (or soaked dried pitted dates)
Certified Organic coconut cream to taste
1 carrot, grated
Blend the sunflower seeds, tamari, sea salt, lemon juice & dates in your food processor until it begins to form a paste, and while the processor is still going, slowly add enough coconut cream to form a thick hummus-type consistency. Pulse in the carrot until well blended, or mixed through. I prefer really well blended, but you may like some carroty texture.
Remove the dip to a bowl and stir in some finely chopped coriander, plus a sprig to decorate. I served it with organic corn chips and rice crackers but it’s also lovely with raw snow peas and carrot sticks, and I think some raw broccolini would be delicious with it too.
Add a bit more coconut cream or some water and it makes a delicious salad dressing.
I adapted this dip from a recipe called sunflower seed and carrot pate at choosingraw.com. I personally found the original recipe too sweet, so I halved the dates and added the coconut cream. It’s a good site though and well worth a visit for healthy recipe ideas.
I think this recipe could also work well as a sunflower seed butter with coconut paste instead of coconut cream. That’s an experiment for next time!