Name: Sunflower-seed dip with crudités
Prep time: 20 min
Total time: 20 min
Yield: 12
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

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.

Styling by Lisa Featherby

Styling by Lucy Tweed