Easy savory hummus made super creamy with the addition of sunflower seed butter in place of tahini. Serve with fresh cut veggies, crackers, or fruit.
1 15 oz. can garbanzo beans, drained and rinsed
1/3 cup SunButter
1/4 cup lemon juice
1 tsp salt
1/4 tsp garlic powder (2 garlic cloves)
1 TBSP avocado oil (optional)
1 tsp minced fresh parsley, optional, for topping
In blender or food processor, blend garbanzo beans, SunButter, lemon juice, salt, garlic, and optional avocado oil until smooth.
Transfer to serving bowl. Top with optional fresh parsley.
Serve with vegetables cut to size for easy dipping.
Store leftovers in the fridge for up to one week.
- Category: Dip, Spread, Snack
- Cuisine: Oil-Free, Gluten-Free, Vegan