Sunflower Seed Hummus Bowls

2 people
40 Minutes

Ready for a healthy recipe that tastes absolutely delicious? The secret ingredient to this delightful hummus bowl guessed it...sunflower seed tahini instead of traditional sesame seed tahini. In some areas, it can be difficult to buy sesame seeds in bulk, and I've found sunflower seeds to be a very flavorful and economical alternative. When added to hummus, you get a light flavor that pairs well with a hint of lemon juice, olive oil, and any extras you decide to include. Capture the power of the sun, or at least channel its energy with this fun substitute!

To make this more of a satiating meal, I roasted some of my favorite veggies - cauliflower and zucchini - and enjoyed some fun toppings like alfalfa sprouts, sundried tomatoes, and feta cheese. To make this vegan-friendly, though, omit the cheese and experiment with some fun spices!

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If you decide to make this, show me your pic and the toppings you decided to add!

Sunflower seed tahini is a delicious alternative to a traditional sesame seed version! Plus, use the spread on toast or as a veggie dip on its own.

Sunflower Seed Hummus Bowls

Recipe details

  • 2 people
  • Prep time: 10 Minutes|Cook time: 30 Minutes|Total time: 40 Minutes


Sunflower Seed Hummus

Sunflower Seed Hummus Bowl

Homemade Sunflower Seed Tahini


Sunflower Seed Tahini

Add sunflower seeds to a food processor and blend for 3-5 minutes, until they start to become smooth.
Slowly add olive oil and salt until you reach the desired consistency.

Sunflower Seed Hummus

After making the tahini, blend chickpeas (rinsed + drained) and garlic cloves in a food processor until thoroughly combined.
Add tahini, lemon juice, and salt, then blend and drizzle olive oil through the pour spout until you are pleased with the consistency. To thin the hummus, if desired, add a bit more olive oil or reserved aquafaba (liquid you drained from the chickpeas) until the desired consistency is reached.

Sunflower Seed Hummus Bowl

Preheat oven to 375ºF.
In a medium bowl, stir cauliflower florets and zucchini with 2 tbsp EVOO (extra virgin olive oil) and freshly-ground black pepper. Spread evenly on non-stick baking sheet and sprinkle with coarse sea salt. Roast in oven for about 30 minutes, or until the edges turn brown and the veggies are tender.
While the veggies are roasting, prepare the hummus. In a food processor, combine chickpeas, EVOO, salt, lemon juice, and cloves of garlic. Once you reach the desired consistency, add the sunflower seed tahini and mix until thoroughly combined. Refrigerate until ready to serve.
Divide the hummus between two plates and add pita bread pieces. Top with roasted veggies, alfalfa sprouts, sundried tomatoes, sunflower seeds, and feta cheese. Drizzle with just a hint of olive oil. Enjoy!


  • Make this vegan-friendly by omitting the feta cheese.

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Melanie Lorick

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