Monday, October 5, 2015

Curried Sunflower Seed Dip

This is similar to a hummus, but uses raw, soaked sunflower seeds instead of chickpeas. You don't need specific measurements to make this recipe, just a little intuition! Take two big handfuls of sunflower seeds and place them in a bowl of water overnight. In the morning, drain, rinse, drain, and rinse. You want the water to run clear of murky liquid. On that note, you'd be surprised with how much cloudy gunk comes off of nuts after soaking. With the exception of cashews and macadamia, all nuts should be soaked before eating. It removes their enzyme inhibitors, and makes them more nutritious and digestible. After your sunflower seeds are ready, place them in a blender or food processor. Toast a few teaspoons of curry powder, cumin seeds, (and any other spices you like) in a hot pan. You can get away with a dry-toasting as long as you hover over the pan and watch that they don't burn. Add them to the blender. Zest and squeeze the juice of half a lemon. Add some garlic, whether it be a fresh clove or garlic powder. Add lots of fresh parsley and a few glugs of a neutral-tasting oil, ie: sunflower, grapeseed, or virgin olive oil. Blend everything on high for a minute. Scrape down the sides and repeat as necessary. Taste and season with salt and pepper. Serve alongside crudité. Once you have a feel for the base of this "recipe," you can play around with the spices, oils, and herbs. You could take it down a spicy, Asian, ginger, and cilantro route. Or, you could use garahm masala, throw in a date, and make a sweeter Middle Eastern version. Get creative! :)

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