Step 1

Soak sunflower seeds in room temperature water for at least 2 hours or overnight (up to 24 hours). We soaked them overnight (10 hours) and found that to be perfect.

Step 2

Rinse and drain sunflower seeds and transfer to a food processor (you can use a blender for a creamier dip, but we preferred the texture of dip made with a food processor).

Step 3

Add garlic, sea salt, and lemon juice and mix for 30 seconds to combine. Then add tahini and mix for 1 minute.

Step 4

While your machine is mixing, stream in your olive oil. At this point, your dip will still be quite thick, so we recommend adding water a little at a time until it’s the texture of hummus (creamy). NOTE: The sunflower seeds will keep a little bit of their texture and not become entirely creamy. But we think that’s one of the enjoyable aspects of this dip! If that isn’t for you, feel free to blend in a blender with more oil or water to make it completely smooth.

Step 5

Lastly, add dill and pulse a few times to combine. Then taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, salt to taste, or dill for herbal flavor.

Step 6

Enjoy immediately, or refrigerate and keep in the refrigerator up to 1 week or the freezer up to 1 month (thaw before enjoying). Best when fresh.