Sunflower Seed Hummus

Prep Time: 20 min

Cook Time: N/A

Total Time: 20 min

Servings: 8


  • 2 cans (14 oz each) garbanzo beans, rinsed and drained
  • 1/2 cup + 1 tbsp sunflower seeds, toasted
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil, divided
  • 1/4 cup lemon juice
  • 3 tbsp tahini paste
  • 4 cloves garlic, minced
  • 1 1/4 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp za’atar spice or ground sumac (optional)
  • 3/4 cup ice-cold water
  • Crudités and pita wedges


    • 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.