Creamy Sunflower Sesame Spread (Nut-Free!)

Homemade Sunflower Sesame Spread is a creamy, nut-free spread that tastes far more interesting than it sounds. Soaked sunflower seeds blend with tahini, lemon juice, tamari, garlic, and dried dill into something between hummus and a herbed cream cheese. It's a quick blender job that earns its place on sandwiches, crackers, and vegetable plates all week.

A Delicious, Budget-Friendly Seed Butter

Say goodbye to expensive, store-bought seed butters! My homemade Sunflower Sesame Spread is not only budget-friendly but also incredibly delicious and versatile. This creamy, dreamy spread combines protein-packed sunflower seeds with rich, nutty tahini for a powerhouse of nutrients like iron, zinc, and vitamin E. Whether you’re slathering it on a sandwich, stuffing it into celery sticks, or using it as a savory dip, this nut-free wonder is sure to become a staple in your kitchen.

Ingredients

• Makes 2 1/4 cups / 560 mL
• 1 cup / 250 mL raw sunflower seeds
• 1 cup / 250 mL water, for soaking
• 1/2 cup / 125 mL tahini
• 1/4 cup / 60 mL fresh lemon juice
• 4 tsp / 20 mL tamari
• 1 small clove garlic
• 1/2 tsp / 2 mL dried dill

Instructions

1. Place the sunflower seeds and water in a bowl and let them soak overnight.
2. Drain the seeds, making sure to reserve the soaking liquid.
3. Add the soaked seeds, 1/2 cup / 125 mL of the reserved soaking liquid, tahini, lemon juice, tamari, garlic, and dill to the bowl of a food processor.
4. Process on high speed until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed.

Nutritional Information

• Per 1/4 cup (60 mL) serving
• Calories: 184
• Protein: 7 g
• Fat: 16 g
• Carbohydrate: 7 g
• Dietary Fibre: 2 g (0.07 oz)
• Iron: 2 mg
• Vitamin E: 6 mg

Pro Tips

• For a deeper, nuttier flavor, lightly toast the sunflower seeds in a dry skillet over medium heat for 3-5 minutes before soaking. Let them cool completely first.
• If your spread is too thick, add more of the reserved soaking liquid, one tablespoon at a time, until you reach your desired consistency. For a thicker dip, use less liquid.
• Get creative with herbs and spices! Try adding a pinch of smoked paprika for a smoky flavor, a teaspoon of maple syrup for a touch of sweetness, or fresh parsley instead of dill.
• Store the spread in an airtight container in the refrigerator for up to one week. The flavors will meld and become even more delicious after a day!

FAQ

Q: Is this sunflower seed spread a good source of vegetarian protein
A: Yes, this spread is an excellent source of plant-based protein. Each 1/4 cup (960 ml) serving contains 7 grams (0.25 oz) of protein from the combination of sunflower seeds and tahini, making it a nutritious addition to any vegetarian meal.

Q: Can I make this recipe without tahini for a sesame-free version
A: Absolutely. For a sesame-free version, you can substitute the tahini with an equal amount of additional soaked sunflower seeds or a different seed butter like pumpkin seed butter. You may need to add a little extra liquid to achieve the same creamy consistency.

Q: How long does this homemade seed butter last in the fridge
A: You can store this homemade Sunflower Sesame Spread in an airtight container in the refrigerator for up to one week. The flavors will deepen and become even more delicious after a day or two.

Q: What are some vegetarian ways to use this spread
A: This spread is incredibly versatile. Use it as a creamy base for a veggie sandwich or wrap, a dip for raw vegetables like celery and carrots, a topping for toast, or even thin it out with a little water to create a savory salad dressing.

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Stav Kogan

Homemade Sunflower Sesame Spread

Say goodbye to expensive, store-bought seed butters! This homemade Sunflower Sesame Spread is not only budget-friendly but also incredibly delicious and versatile. This creamy, dreamy spread combines protein-packed sunflower seeds with rich, nutty tahini for a powerhouse of nutri

Print Recipe Pin Recipe

Servings: 2 cup

Calories: 184

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 cup (250 mL) raw sunflower seeds
• 1 cup (250 mL) water, for soaking
• 1/2 cup (125 mL) tahini
• 1/4 cup (60 mL) fresh lemon juice
• 4 tsp (20 mL) tamari
• 1 small clove garlic
• 1/2 tsp (2 mL) dried dill
• For a deeper, nuttier flavor, lightly toast the sunflower seeds in a dry skillet over medium heat for 3-5 minutes before soaking. Let them cool completely first.
• If your spread is too thick, add more of the reserved soaking liquid, one tablespoon at a time, until you reach your desired consistency. For a thicker dip, use less liquid.
• Get creative with herbs and spices! Try adding a pinch of smoked paprika for a smoky flavor, a teaspoon of maple syrup for a touch of sweetness, or fresh parsley instead of dill.
• Store the spread in an airtight container in the refrigerator for up to one week. The flavors will meld and become even more delicious after a day!

Method

 

1. Place the sunflower seeds and water in a bowl and let them soak overnight.
2. Drain the seeds, making sure to reserve the soaking liquid.
3. Add the soaked seeds, 1/2 cup / 125 mL of the reserved soaking liquid, tahini, lemon juice, tamari, garlic, and dill to the bowl of a food processor.
4. Process on high speed until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed.

Nutrition

Calories: 184kcalCarbohydrates: 7gProtein: 7gFat: 16g

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