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Sunflower-seed dip with crudités

Sunflower seeds make a delicious creamy dip for crudités.

By Lisa Featherby
  • Serves 12
  • 20 mins preparation plus draining, soaking, chilling

Sunflower seeds make a delicious creamy dip for crudités.

Ingredients

  • 1 tsp cumin seeds
  • 150 gm sunflower seeds, soaked in cold water for 20 minutes, drained, plus extra seeds, to serve
  • 1 garlic clove, coarsely chopped
  • 240 gm plain yoghurt, strained in a muslin-lined sieve for 1 hour
  • Juice of 1 lemon, or to taste
  • 2 tbsp extra-virgin olive oil, plus extra to serve
  • 1 cup mixed mint and dill, finely chopped
  • Crudités, such as witlof leaves, sliced cucumber and sliced radish, to serve

Method

Main
  • 1
    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).
  • 2
    Stir herbs into dip, top with extra oil and sunflower seeds and serve with crudités.