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This is one of the first recipes I created and loved. I ate it and wrapped it in collard leaves every day for lunch for a few months.

Eventually I got sick of it, but it stills remains a favorite of friends and family who have it less frequently, so I regularly bring it to parties as a contribution.

If you do not have a Vitamix, I would recommend a food processor for this recipe.

If you are someone who does not like cilantro, basil would be a nice alternative.

Soaking seeds and nuts is easy once it becomes habit! Every Sunday night, I soak beans or nuts, so I have them to use.



3 cups sprouted sunflower seeds
1 cup fresh squeezed lemon juice
¼ cup chopped scallions
¼ cup raw tahini
¼ cup tamari
1 large bunch of cilantro
1 clove garlic
1 teaspoon raw honey

1. Place 3 cups of sunflower seeds in a bowl and cover with water. Soak for 8 hours.

2. Drain and rinse seeds and place in a  strainer for about 2 hours. You will see the seeds get a very small “tail.”

3. Place all ingredients in high-speed blender. I use my Vitamix with the plunger, as it is a very thick dip.

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