Sunflower Seed Spread Recipe -
Sunflower Seed Spread Recipe

Sunflower Seed Spread

Recipe by  

"Nutty tasting spread for use with salad sandwiches."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings


  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. While cooling, combine juice and garlic in a small bowl. Set aside.
  4. Put seeds in food processor or hand held blender along with the juice mixture, soy sauce, celery, minced onion and water; 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 More Reviews

Most Helpful Positive Review
Aug 27, 2007

This dip was awesome. It tasted like a nutty version of hummus. I saved time by buying unsalted, pre-roasted sunflower seeds from the bulk food store. 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 awesome!

Most Helpful Critical Review
Jan 03, 2011

My adult daughter's a vegan, so I'm trying to get with the program, but this recipe epitomizes why I have often had issues with vegetarian/vegan cuisine. I disagree with the reviewer who said it had too much bite. It's very bland and paste-like. I'm really going to think about how I might tweak it if I were to make it again. Certainly more celery and onion, as well as other fresh veggies to give it the texture and flavor good vegan/vegetarian food can have!

Aug 22, 2005

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 employees..thanks Sue, great job!!!

Jan 22, 2003

I found my mixture to be a bit dry so I added Maple yogurt to the mixture. This spread is yummy and can be doubled as a dip.

Aug 04, 2009

I like this! I had almost forgotten to add the lemon juice, then saw it sitting on the counter as I was sticking the spread in the refrigerator, so quickly added it. That is what really makes the spread work! I loved the chopped celery and onions with the smoother other ingredients. Thanks!

Apr 27, 2009

With a good bit of tweaking this came closer to 5 stars, but the combination of raw onion and that much lemon created such a bite that I had to spend a lot of time adjusting the flavors. I ended up adding olive oil and plain yogurt to get it more the consistency of hummus, and it was great. Loved the nuttiness of the sunflower seeds, so it was a great change of pace!

Oct 13, 2007

I love sunflower seeds so I decided to make this. The outcome was ok, but a few things. I felt that the recipe was not clear on some things. For instance, do you use unsalted or salted sunflower seeds? If you do use salted, as I did, it will become too salty. I wish I had tasted the paste and added the soy sauce ONLY if necessary. On the celery stalk, do you use the celery including the leaves? I omitted the leaves out until the end to see if I would need to add it in. It did need the whole celery WITH the leaves, maybe even a bit more. I felt the paste needed more lemon juice than called for, maybe even a full cup. This may be due to the recipe being too salty though.

Apr 13, 2007

I love it! On toast this is so good. I didn't have any celery so I added some leek instead and extra garlic. I'll be making this again and again.


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  • Calories
  • 51 kcal
  • 3%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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