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Sunflower Hummus
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.
Makes
3 cups
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.
40 minutes
Ingredients
-
2
15-ounce cans chickpeas, only 1 can drained
-
¼
teaspoon baking soda
Directions
-
01In 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.
Reviews
December 26, 2025
Lovely and easy
Great texture and flavor. Super easy to make. It's worth adding the pomegranate seeds if you can
October 2, 2025
Just ok
Good not great. I think it's the method or spice profile, since the sunflower butter is delicious itself, and quite similar to tahini. Other hummus on this website are better, particularly the whipped hummus. I'd go back to that recipe, but my sub in the sunflower butter from this recipe.
December 26, 2025
Easy and delicious
Beautiful texture and flavor; easy to make. The pomegranate seeds are worth adding
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