Step 1

Add sunflower seeds to a food processor and blend for 3-5 minutes, until they start to become smooth.

Step 2

Slowly add olive oil and salt until you reach the desired consistency.

Step 3

After making the tahini, blend chickpeas (rinsed + drained) and garlic cloves in a food processor until thoroughly combined.

Step 4

Add tahini, lemon juice, and salt, then blend and drizzle olive oil through the pour spout until you are pleased with the consistency. To thin the hummus, if desired, add a bit more olive oil or reserved aquafaba (liquid you drained from the chickpeas) until the desired consistency is reached.

Step 5

Preheat oven to 375ºF.

Step 6

In a medium bowl, stir cauliflower florets and zucchini with 2 tbsp EVOO (extra virgin olive oil) and freshly-ground black pepper. Spread evenly on non-stick baking sheet and sprinkle with coarse sea salt. Roast in oven for about 30 minutes, or until the edges turn brown and the veggies are tender.

Step 7

While the veggies are roasting, prepare the hummus. In a food processor, combine chickpeas, EVOO, salt, lemon juice, and cloves of garlic. Once you reach the desired consistency, add the sunflower seed tahini and mix until thoroughly combined. Refrigerate until ready to serve.

Step 8

Divide the hummus between two plates and add pita bread pieces. Top with roasted veggies, alfalfa sprouts, sundried tomatoes, sunflower seeds, and feta cheese. Drizzle with just a hint of olive oil. Enjoy!