This is a great little spread/sour cream that is quick to make. It is great on sandwiches, toast, burgers, as a dip with crackers/vege sticks, on pizzas, in soups, on nachos and anywhere you would use sour cream! The main ingredient is sunflower seeds – which are one of the most inexpensive seeds available. Make sure they are fresh or the dip may have a bitter taste – where you may have to add a little honey to offset it. You can also add other ingredients like sundried tomatoes or roasted peppers to this sour cream. Feel free to experiment.
Sunflower sour cream
- 3/4 cup water
- 1 cup fresh sunflower seeds
- 1/4 cup lemon juice (approx 2 lemons)
- 1 clove garlic
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- optional: pinch cayenne pepper
- blend all ingredients very well in a food processor or with a stick blender
- you may need to add a little more water to achieve a sour cream consistency
- note the photo has cayenne pepper and sunflower seeds as a garnish
- this will last around 4 days in the fridge if you use clean utensils, refrigerate straight away, and keep it covered.