Here in Colorado we received a small tease of Spring Sunshine this past weekend. It was warm enough sit on our back deck and enjoy the afternoon sun. It made me yearn for long summer days, appetizers and crisp glasses of wine. Well, Mother Nature is a funny gal because just as I started planning my first Spring Soire, she fooled me and brought on another dose of cold and snow today. However, my mind is set on Spring so for this week's recipe I am manifesting an early Spring and I believe this recipe is just the way to do it.
I don't know about you, but I love a good hummus with fresh vegetables. This week we have put a spin on hummus by swapping out the garbanzo beans for sunflower seeds to create a smoky sweet hummus. This recipe features one of our favorite products by Savannah Bee Company. We used the Sunflower Honey, but feel free to use your favorite Honey from Savannah Bee.
Sunflower Honey Hummus
Makes 4 serving
What you need:
1 ½ cups raw sunflower seeds
½ cup fresh lemon juice
¼ cup tahini
1 tablespoon (we used Sunflower Honey) plus more for drizzling
1 ½ teaspoon smoked paprika
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ cup extra-virgin olive oil, plus more for drizzling
½ cup reserved soaking liquid
Sweet peppers (or sub sliced bell peppers)
Cucumber, sliced
What to do:
Make the Sunflower Honey Hummus: Boil 2 cups of water and pour over sunflower seeds in a medium boil. Let sit for 30 minutes. Drain, being sure to save the soaking liquid. Add soaked seeds and all the ingredients except oil and soaking liquid to a food processor. Pulse until smooth, scraping down the sides as needed. While the food processor is running, add oil and soaking liquid, a little bit at a time until you get a creamy consistency.
To Serve: Place the hummus in a bowl and surround with the vegetables for dipping. Drizzle with olive oil and sunflower honey just before serving. I would also suggest enjoying the hummus with a nice white wine such as a French Chablis.
Pro Tip: Cut your prep time! Check your produce section for small, prepped vegetables for your platter.
We served our hummus in our favorite Mudpie Hummus Bowl Serving Set and placed it with our cut vegetables on our newest Michel Design Works Indigo Seas Melamine Serving Tray.
This Sunflower Hummus is a perfect balance of creamy, smoky, and just a touch of sweet—making it a great addition to any snack board or gathering. Whether you're dipping crisp veggies, spreading it on toast, or serving it alongside warm pita, this unique twist on a classic is sure to impress.
I would also suggest enjoying the hummus with a nice white wine such as a French Chablis.
So, while we may still be waiting for Spring to fully arrive, at least we can snack like it's already here! Give this recipe a try, and let us know what you think. And if you’re looking for the perfect honey to bring it all together, you can grab your favorite Savannah Bee Co. honey right here or stop by The View to shop in person.
Happy snacking! 🌻
