Serve with crudites, on veggie burgers or on wraps with falafel and tabbouleh.

Ingredients

• 1 cup / 140 g sunflower seeds
• 2 tbsp tahini paste
• 2 large carrots, peeled, cut and then steamed until soft
• 5 tbsp olive oil
• 2 tbsp water
• Salt to taste

Method

Combine all of the ingredients in a food processor or blender and blend until you have smooth (or not so smooth) paste.

Recipe by Tori Haschka.