Serve with crudites, on veggie burgers or on wraps with falafel and tabbouleh.
- 1 cup / 140 g sunflower seeds
- 2 tbsp tahini paste
- 2 large carrots, peeled, cut and then steamed until soft
- 5 tbsp olive oil
- 2 tbsp water
- Salt to taste
Combine all of the ingredients in a food processor or blender and blend until you have smooth (or not so smooth) paste.
Recipe by Tori Haschka.