Method

• Step 1: Toast the Sunflower Seeds: In a dry skillet over medium heat, toast the sunflower seeds for about 5-7 minutes until they are golden and fragrant. Keep an eye on them, as they can burn quickly!
• Step 2: Blend the Base: In your high-speed blender, combine the toasted sunflower seeds, chopped kale, dried oregano, garlic, ¼ cup of the lemon juice, 2 tablespoons of nutritional yeast, and a sprinkle of sea salt and pepper.
• Step 3: Add Olive Oil and Water: With the blender running, slowly drizzle in the olive oil and ¼ cup of ice water. Blend until smooth and creamy. You may need to stop and scrape down the sides to ensure everything is well mixed.
• Step 4: Incorporate Beans and Tahini: Add the cooked white beans, tahini, coconut aminos, and the remaining lemon juice and nutritional yeast into the blender. Blend again until smooth. If the dip is too thick, add a bit more water, one tablespoon at a time, until you reach your desired consistency.
• Step 5: Taste and Adjust: Taste your dip and adjust the seasoning with more salt, pepper, or lemon juice if desired. Blend again briefly to incorporate any adjustments.
• Step 6: Serve and Enjoy: Transfer the dip to a mixing bowl and serve it immediately, or refrigerate for about an hour to let the flavors meld together. Enjoy with your favorite dippers!