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Sunflower Hummus

Sunflower Hummus

By Rose HattabaughFebruary 11, 2025

  • Makes
    Makes 3 cups
  • Cook Time
    40 minutes

We thought we’d had enough hummus bastardizations. Then we went to Georgia and had sunflower hummus! At Craft Wine Restaurant in Tbilisi, chef Giorgi Andghuladze makes hummus with sunflower seeds in place of tahini. Look for sunflower butter in the supermarket near the peanut butter. Even brands that contain sugar work fine; they tend to be only lightly sweetened. For pops of bright, tangy flavor, garnish with pomegranate seeds in addition to roasted sunflower seeds.

Tip

Don’t drain both cans of chickpeas. Drain only one can, and add the other, with its liquid, to the saucepan. The starchy liquid is pureed into the chickpeas to give the hummus rich creaminess.

Ingredients
  • 2

    15-ounce cans chickpeas, only 1 can drained

  • ¼

    teaspoon baking soda

  • Kosher salt

  • 2½

    tablespoons lemon juice

  • 2

    medium garlic cloves, smashed and peeled

  • 1

    teaspoon ground coriander

  • ¼

    teaspoon ground mustard

  • ½

    teaspoon red pepper flakes

  • ½

    cup sunflower butter (see headnote)

  • Shelled roasted sunflower seeds, to serve (optional)

Step 1

In a medium saucepan, combine the chickpeas (including the liquid from 1 can), 2 cups water, the baking soda and ½ teaspoon salt. Bring to a boil over high, then reduce to medium and simmer, uncovered and stirring occasionally, until the skins begin to fall off, 15 to 20 minutes. Reserve ¼ cup of the cooking liquid, then drain in a colander.

Step 2

Immediately transfer the chickpeas to a food processor. Add 1 teaspoon salt, the lemon juice, garlic, coriander, mustard, pepper flakes, reserved cooking liquid and ½ cup water. Process until completely smooth, about 3 minutes, occasionally scraping the sides and bottom of the bowl.

Step 3

Add the sunflower butter and process until well combined, 10 to 15 seconds, scraping the bowl as needed. The hummus should be creamy and spreadable; if it is too thick, process in more water, 1 tablespoon at a time. Taste and season with salt. Transfer to a serving bowl and sprinkle with sunflower seeds (if using).

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