Sunflower Seed Tahini Paste
When I was out of sesame seeds to whip up a quick batch of tahini, I explored a frugal substitute and made a perfect paste using organic roasted sunflower seeds that was both pure and delicious. Neither I nor anyone in my family noticed a difference in the consistency, and the taste was, if anything, a little milder in my go-to hummus recipe.
Ingredients
Method
- If your sunflower seeds are not roasted, place them on a baking sheet in a preheated 350°F oven and toast, stirring frequently, for about 5 to 10 minutes. Do not let them brown. Allow to completely cool before proceeding.
- Place sunflower seeds and olive oil in food processor. Blend until smooth. You’re looking for a thick, pourable consistency. If you need to add more olive oil, add it slowly by drizzling it into the mix while it is blending.
Nutrition
Notes
Sunflower seeds need just a little bit more olive oil than sesame seeds do. I plan to one day try mixing sesame seed with sunflower seed, at about a 1 to 4 ratio with the majority being sunflower seed. Store in a tightly closed container (I use a mason jar) in the refrigerator. This will keep for about 3 months. The layer of olive oil on top will help keep it fresh.
Thanks for hosting me on your blog, Hallee!