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.

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Prep Time 5

Cook Time 10

Servings: 2 cups

Course: Condiment

Cuisine: Mediterranean

Calories: 1715

Ingredients Method Nutrition Notes

Ingredients

2½ cups roasted sunflower seeds
¾ cup extra virgin olive oil

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

Calories: 1715kcalCarbohydrates: 39gProtein: 34gFat: 168gSaturated Fat: 23gPolyunsaturated Fat: 66gMonounsaturated Fat: 73gSodium: 1239mgPotassium: 816mgFiber: 18gSugar: 5gVitamin A: 15IUVitamin C: 2mgCalcium: 148mgIron: 8mg

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.

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