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Sunflower Seed Spread

SUBMITTED BY: SUSE

"Nutty tasting spread for use with salad sandwiches."

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Original recipe yield 2 cups

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USMETRIC

Toast seeds in a frying pan over medium heat for 8 to 10 minutes stirring non-stop, until lightly browned.
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.
While cooling, combine juice and garlic in a small bowl. Set aside.
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.

Reviewed on aug. 27, 2007 by Mel

This dip was awesome. It tasted like a nutty version of hummus. I saved time by buying... MORE

Reviewed on jan. 22, 2003 by SHELLE

I found my mixture to be a bit dry so I added Maple yogurt to the mixture. This spread is... MORE

Reviewed on aug. 22, 2005 by D Tiller

This was great. I found it needed a touch more lemon juice and a small clove of garlic extra.... MORE

Reviewed on jun. 18, 2008 by spicegirl

I came here to get some simple and practical recipes. This one is a big hit! I'll use it as a... MORE

Reviewed on oct. 13, 2007 by VIta

I love sunflower seeds so I decided to make this. The outcome was ok, but a few things. I... MORE

Reviewed on apr. 27, 2009 by BURTRAM

With a good bit of tweaking this came closer to 5 stars, but the combination of raw onion and... MORE

Reviewed on apr. 13, 2007 by Beckybocky

I love it! On toast this is so good. I didn't have any celery so I added some leek instead and... MORE