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Sunny SunButter Hummus

  • Author: Flora & Vino
  • Total Time: 10 minutes
  • Yield: 20 servings
  • Diet: Vegan


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.


  • 115 oz. can garbanzo beans, drained and rinsed
  • 1/3 cup SunButter
  • 1/4 cup lemon juice
  • 1/2 tsp Himalayan sea salt
  • 1/4 tsp garlic powder (2 garlic cloves)
  • 1 TBSP avocado oil (optional)
  • 1 tsp minced fresh parsley, optional, for topping


  1. In blender or food processor, blend the garbanzo beans, SunButter, lemon juice, salt, garlic, and optional avocado oil until smooth.
  2. Transfer to serving bowl. Top with optional fresh parsley.
  3. Serve with vegetables cut to size for easy dipping.
  4. Store leftovers in an airtight container in the refrigerator for up to one week.
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Category: Dip, Spread, Snack
  • Method: Blender
  • Cuisine: Oil-Free, Gluten-Free, Vegan