Chili Lime Sunflower Seed Dip
Servings 4
Ingredients
- 3/4 cup raw hulled sunflower seeds pre-soaked
- 1 large carrot boiled
- 3 tbsp olive oil
- 2 tbsp Messina Hof Tempranillo Private Reserve
- 1 1/2 tsp chili powder
- 1 tsp sea salt
- 1 tsp maple syrup
- 3 tbsp lime juice
Instructions
- Two hours before making the dip, place the sunflower seeds in a small bowl, cover with water and leave to soak.
- Bring a small pot of water to a boil on the stove. Peel and chop up the carrot into 1-inch pieces. Boil until fork tender and then drain.
- In a food processor or blender, combine the drained and rinsed sunflower seeds, olive oil, wine, chili powder, lime or lemon juice, sea salt, maple syrup and boiled carrot. Blend until totally smooth.
- Taste the dip and adjust for seasonings as necessary. Add more lemon juice, maple syrup or salt if necessary.
Notes
For the creamiest texture, soak the raw hulled sunflower seeds for several hours or overnight. If you want a creamy dip, use a blender. If you want a dip with more texture, use a food processor. Allow the dip to chill in the refrigerator for an hour or two before serving. When serving, consider garnishing the dip with a drizzle of olive oil, a sprinkle of chili powder, or a few lime zest curls.