Sunflower Seed Spread

    10 min

    This delicious spread is great in sandwiches or on crackers.

    19 people made this

    Serves: 16 

    • 275g (10 oz) sunflower seeds
    • 100g (4 oz) tahini
    • 4 tablespoons lemon juice
    • 1 clove garlic, minced
    • 2 tablespoons soy sauce
    • 1 stalk celery, chopped
    • 1/4 small onion
    • 100ml (4 fl oz) water

    Prep:10min  ›  Ready in:10min 

    1. Toast seeds in a frying pan over medium heat for 8 to 10 minutes stirring non-stop, until lightly browned.
    2. Transfer the hot seeds to a bowl and mix well with tahini, stirring well to coat all seeds. Spread seeds out in a single layer and cool to room temperature.
    3. Put seeds in food processor along with remaining ingredients; blend until the mixture is fairly fine. Cover and refrigerate if not using the spread within 15 minutes. If spread firms up, mix in a tablespoon of water.

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    Reviews in English (16)


    Took shortcuts. This dip was brilliant. It tasted like a nutty version of houmous. I saved time by buying unsalted, pre-roasted sunflower seeds from the health shop. The first time I made it as is, and I thought the raw onion was too strong. Next time, I left out the onion, and substituted the water for olive oil for more flavour. It was delish!  -  24 Jul 2008


    Altered ingredient amounts. This was great. I found it needed a touch more lemon juice and a small clove of garlic extra. I have also added a little black pepper from time to time. BUt it is great, i use it where I work to make snacks for the staff..thanks Sue, well done!!!  -  24 Jul 2008


    Used different ingredients. I found my mixture to be a bit dry so I added yoghurt to the mixture. This spread is yummy and can be doubled as a dip.  -  24 Jul 2008