This creamy blend of tomatoes and sunflower seeds has a tang that is perfect for vegetable dipping.
For a nutty flavour look at this variation which uses cashews.
The chili is optional, but adds a lot to the flavour. The amount used creates a relatively mild sauce, but less would be fine. As it’s a creamy rich dip, a bit more would also work, or even a fresh chili of your choice.
Unroasted sunflowers work fine, and though it loses a bit of the richer flavour, it still tastes lovely.
Note that sun-dried tomatoes are usually sold in a salted form, as are roasted sunflower seeds, if you aren’t roasting them on your own. Check the ingredients, and if they contain salt, only add more salt to the mix later if it’s not enough already.
Sun-dried Tomato and Sunflower Dip
130 g ⁷⁄₈ cupDry RoastedSunflower Seeds
100 gSun-Dried Tomato
2 small 160 gTomato
80 g 80 mLWater
40 g 9 teaspoonextra virginOlive Oil
¹⁄₂ medium 4 teaspoonjuicedFresh Lemon
1 medium 9 gGarlic Clove
1 teaspoonChili Flakes (optional)
- Slice the tomatoes.
- Put all ingredients into the blender, using a small juicing container if you have one, otherwise one with top access and a stick to push down ingredients.
- Blend until the desired consistency is reached, around a minute of blending. If it is too thick and not blending, add a bit more water and fold in the sides with a spatula.