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–+ servings
Sundried Tomato Sunflower Dip

Smoky sun-dried tomato and sunflower seed dip

Smoky, savory, and nut-free.
4.45 from 9 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 4 hours 5 minutes
Course Dinner, Lunch
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 cups sunflower seeds raw (260 g)
  • 1/2 cup sun-dried tomatoes (20 g) [use salt-free for low-sodium diet]
  • 1 tbsp olive oil (extra virgin)
  • 2 lemons
  • 1 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp cumin (dried)
  • 1 tsp smoky mesquite blend optional (omit for low-sodium diet)
  • 1 tsp sea salt (omit for low sodium diet)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp hot chili oil start with 1/4 teaspoon, can omit

Instructions
 

  • Soak the seeds with the tomatoes in filtered water for 2-4 hours, using enough water to keep them covered as they absorb it. Drain, reserving the liquid. Add them to the bowl of a food processor. Juice the lemons into the bowl, and add all the other ingredients except the chili oil.
  • Process until smooth, stopping several times to scrape down the sides. Add additional soaking water if needed to get the consistency you want. You can leave it thick for a sandwich spread, or thinner so it's more of a hummus or onion dip consistency.
  • To serve, put it in a pretty bowl and drizzle with some hot chili oil, topping with a thinly sliced sun-dried tomato if desired. Serve with raw veggies or chips.

Notes

Per serving:
  • 156 calories
  • 13 g fat
  • 1 g saturated fat
  • 3 g monounsaturated fat
  • 7 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 236 mg sodium (48 mg sodium with salt omitted)
  • 275 mg potassium
  • 7 g carbohydrate
  • 3 g fiber
  • 2 g sugars
  • 5 g protein
  • 4 Weight Watchers Points Plus
Required FTC disclosure: The smoky mesquite blend was sent to me last year by Spice Islands. The sun-dried tomatoes were sent by San Marzano. I was not paid to write this post.