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Pea Herb Sunflower Dip {raw, vegan}
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Pea Herb Sunflower Dip

Savory, pea herb dip perfect for crackers, breads or even a dressing.
Course Appetizer
Keyword dip, gluten-free, healthysnack, pea, rawvegan, vegan
Prep Time 20 minutes

Equipment

  • High-speed blender

Ingredients

  • 1 3/4 cup peas, frozen, thawed
  • 1 cup sunflower seeds, soaked and dehydrated
  • 1 cup zucchini, peeled and chopped
  • 1 cup packed herbs, I used parsley and cilantro
  • 1/4 cup lemon juice
  • 1/4 cup filtered water
  • 1 tbsp chickpea miso
  • 1 tsp onion powder
  • 1 tsp himalayan salt
  • 1 clove garlic
  • 1 tsp ginger, grated
  • 1/2 cup parsley, chopped, fine

Instructions

  • Blend all ingredients except chopped parsley until smooth.
  • Transfer to a bowl and stir in chopped parsley until combined.

Notes

Storage: Sealed container in fridge for 3 to 5 days. 
Serve with Rosemary Pumpkin Crackers.