Step 1

In a medium saucepan, combine the chickpeas (including the liquid from 1 can), 2 cups water, the baking soda and ½ teaspoon salt. Bring to a boil over high, then reduce to medium and simmer, uncovered and stirring occasionally, until the skins begin to fall off, 15 to 20 minutes. Reserve ¼ cup of the cooking liquid, then drain in a colander.

Step 2

Immediately transfer the chickpeas to a food processor. Add 1 teaspoon salt, the lemon juice, garlic, coriander, mustard, pepper flakes, reserved cooking liquid and ½ cup water. Process until completely smooth, about 3 minutes, occasionally scraping the sides and bottom of the bowl.

Step 3

Add the sunflower butter and process until well combined, 10 to 15 seconds, scraping the bowl as needed. The hummus should be creamy and spreadable; if it is too thick, process in more water, 1 tablespoon at a time. Taste and season with salt. Transfer to a serving bowl and sprinkle with sunflower seeds (if using).