Sunflower Tahini Spread

    20 minutes

    This delicious spread of sunflower seeds, tahini, garlic and celery is great in sandwiches or on crackers.

    19 people made this

    Serves: 16 

    • 275g sunflower seeds
    • 100g tahini
    • 1/3 cup lemon juice
    • 1 clove garlic, crushed
    • 2 tablespoons soy sauce
    • 1 stalk celery, chopped
    • 1/4 small brown onion
    • 100ml water

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Toast seeds in a frying pan over medium heat, stirring, for 8 or until lightly browned.
    2. Transfer the hot seeds to a bowl; mix with tahini to coat seeds. Spread seeds out in a single layer on a tray; cool to room temperature.
    3. Put seeds in food processor with the remaining ingredients; blend until almost smooth. Cover; refrigerate until required. If spread firms up, mix in a tablespoon of water.

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    Reviews in English (16)


    This dip was awesome. It tasted like a nutty version of hummus. I saved time by buying unsalted, pre-roasted sunflower seeds from the bulk food store. The first time I made it as is, and I thought the raw onion was too strong. Next time, I left out the onion, and substituted the water for olive oil for more flavour. It was awesome!  -  27 Aug 2007  (Review from Allrecipes USA and Canada)


    This was great. I found it needed a touch more lemon juice and a small clove of garlic extra. I have also added a little black pepper from time to time. BUt it is great, i use it where I work to make snacks for the employees..thanks Sue, great job!!!  -  22 Aug 2005  (Review from Allrecipes USA and Canada)


    I found my mixture to be a bit dry so I added Maple yogurt to the mixture. This spread is yummy and can be doubled as a dip.  -  27 Mar 2000  (Review from Allrecipes USA and Canada)