Pea Herb Sunflower Dip

This Pea Herb Sunflower Dip is raw, vegan, gluten-free, nut-free and full of flavor! I love making dips and spreads but dont share my recipes enough.

Sunflower seeds are a great alternative to dairy as they produce a nice creamy consistency, and they are packed full of selenium and Vitamin E. You can use any herbs in this dip; I used a mix of parsley and cilantro. Dill and basil would also pair really nicely in this recipe.

I served this with the pumpkin rosemary crackers and they were perfect! You could also use this dip as a dressing, just add one to two tablespoons to a salad.

Pea Herb Sunflower Dip

Savory, pea herb dip perfect for crackers, breads or even a dressing.

  • 1 3/4 cup peas, (frozen, thawed )
  • 1 cup sunflower seeds, (soaked and dehydrated )
  • 1 cup zucchini, (peeled and chopped )
  • 1 cup packed herbs, (I used parsley and cilantro )
  • 1/4 cup lemon juice
  • 1/4 cup filtered water
  • 1 tbsp chickpea miso
  • 1 tsp onion powder
  • 1 tsp himalayan salt
  • 1 clove garlic
  • 1 tsp ginger, (grated )
  • 1/2 cup parsley, (chopped, fine )
  1. Blend all ingredients except chopped parsley until smooth.

  2. Transfer to a bowl and stir in chopped parsley until combined.

Storage: Sealed container in fridge for 3 to 5 days.

Serve with Rosemary Pumpkin Crackers.

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