Sunflower seeds make a delicious creamy dip for crudités.
1 tspcumin seeds150 gm sunflower seeds, soaked in cold water for 20 minutes, drained, plus extra seeds, to serve1garlic clove, coarsely chopped240 gmplain yoghurt, strained in a muslin-lined sieve for 1 hourJuice of 1 lemon, or to taste2 tbspextra-virgin olive oil, plus extra to serve1 cupmixed mint and dill, finely choppedCrudités, such as witlof leaves, sliced cucumber and sliced radish, to serve
Dry-roast cumin seeds in a small frying pan until fragrant (30 seconds to 1 minute), then crush with a mortar and pestle to a fine powder. Process cumin with soaked sunflowers seeds and garlic in a blender to a coarse paste, then add remaining ingredients except herbs and process, gradually adding a little water (about 100ml) until smooth. Transfer to a bowl, season to taste and refrigerate to chill (2 hours).
Stir herbs into dip, top with extra oil and sunflower seeds and serve with crudités.