Here is something I make every few days. Seriously, we both love it so much, and sunflower seeds are one of the least expensive protein sources we have, that it just makes sense to keep it on hand at all times!
Based on a recipe from Sproutpeople
(I usually make a double recipe. Amounts are approximate.)
a cup or so of sprouted sunflower seeds (see below)
1 clove of garlic, minced (or a little more for me, a little less for E. Remember raw = stronger!)
1/2 tsp sea salt, to taste
drizzle of extra virgin olive oil
Half a lemon, maybe more
1T or more tahini (make your own or just buy a jar! It is so useful!)
cayenne and/or cumin to taste
First, sprout your seeds. This part takes very little work, but it does take a couple days!
Soak your seeds in filtered water overnight. Make sure you have at least two cups of water for each cup of seeds, because they will absorb quite a bit! In the morning, rinse them well and let them drain. Put drained seeds in the fridge while you go to work. At night, rinse them again and put them back in the fridge. They are ready to use now if you want, but I like to sprout them just a little longer, until they develop cute little tails. Just rinse and drain morning and night until you're ready to make your hummus, about two or three days of growing. Feel free to remove floating seed skins during the rinse process.
(I use my small OXO herb spinner to hold and rinse my seeds.)
Now you're ready to make your hummus!
Put spun-dry sprouts, garlic, tahini, and salt in the bowl of your food processor with the S blade. Put all the innards of half a lemon in there with it - I remove the peel, cut the inside in half, and separate the sections into the processor. Keep the other half handy, because you may need it. Add a couple shakes of cayenne, and process! Scrape down the sides, and process again, until it gets all hummus-y. Add a drizzle of EVOO, taste, and adjust seasoning. The texture may be a little thicker than a conventional chickpea hummus. Feel free to add more garlic, lemon, a little vinegar, oil, or whatever you like! A dash of cumin is sometimes fun, though some people find it to be a strong flavor so be judicious. Earnest doesn't like cumin in his hummus, so I usually leave it out.
Dip carrots, celery, cucumbers, kale, crackers, pita, or whatever you like! Also fantastic if you wrap it up in a collard leaf with some radish sprouts and/or broccoli sprouts.