Sunflower-seed dip with crudités

AT A GLANCE

  • Serves 12 people

Sunflower seeds make a delicious creamy dip for crudités.

  • 1 tsp cumin seeds
  • 150 gm sunflower seeds, soaked in cold water for 20 minutes, drained, plus extra seeds, to serve
  • 1 garlic clove, coarsely chopped
  • 240 gm plain yoghurt, strained in a muslin-lined sieve for 1 hour
  • Juice of 1 lemon, or to taste
  • 2 tbsp extra-virgin olive oil, plus extra to serve
  • 1 cup mixed mint and dill, finely chopped
  • Crudités, such as witlof leaves, sliced cucumber and sliced radish, to serve
01   Dry-roast cumin seeds in a small frying pan until fragrant (30 seconds to 1 minute), then crush with a mortar and pestle to a fine powder. Process cumin with soaked sunflowers seeds and garlic in a blender to a coarse paste, then add remaining ingredients except herbs and process, gradually adding a little water (about 100ml) until smooth. Transfer to a bowl, season to taste and refrigerate to chill (2 hours).
02   Stir herbs into dip, top with extra oil and sunflower seeds and serve with crudités.

Topics:

SPRING, LEMONS, HEALTHY, MINT, FEATURE RECIPE, YOGHURT, ENTREE, DIP

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LUCY TWEED AND LISA FEATHERBY

FEATURED IN

Nov 2016

Nov 2016

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