Full of protein and fiber, this dip is a more economical version of our Cashew Dip. In my opinion, the chocho (Andean Lupini beans) give the dip a fresher, lighter taste; the parsley and garlic really sing in this version. Both recipes can be used as sauces, dips, or sandwich spreads, depending on how much water you add.
Dips: Chocho-Sunflower Dip
Fresh-tasting, creamy, high-protein, and high-fiber. So yummy.
Equipment
- blender
Ingredients
- ½ cup sunflower seeds
- ½ cup boiling-hot water
- 1.5 cups cooked, salted chocho
- ½ cup parsley
- 1 clove of garlic
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1 cup water
Instructions
- Soak the sunflower seeds in the hot water for 30 minutes to soften and de-bitter.
- Drain the sunflower seeds and discard the soaking water.
- Add everything to the blender except the water.
- Blend, gradually adding water, until you have the consistency you want.