• In a food processor or blender, combine garbanzo beans, 1/2 cup sunflower seeds, 3 tbsp olive oil, lemon juice, tahini, garlic, salt and cumin. Pulse for about 1 minute or just until blended. Add water, 1/4 cup at a time, until mixture is creamy, thick and smooth.
• Transfer dip to shallow serving bowl; drizzle with remaining olive oil. Garnish with remaining sunflower seeds, and sprinkle of za’atar (if using).
• Serve dip with crudités and pita wedges.

Tip: Alternatively, garnish dip with a dollop of Filippo Berio Sun-Dried Tomato Pesto.