Grind the almonds in a food processor for about 3 minutes, until a coarse paste forms.
⚙ Grinding in a Food ProcessorFood processor
💡At first the nuts grind into crumbs and then into clumps: keep grinding, stopping now and then to scrape down the sides, until the oils are released and the mass turns into a paste.
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2
Add the canola oil, tahini, lemon juice, cumin and salt and process until the toppings are absorbed.
3
Add the water a tablespoon at a time, with the processor running, until it reaches a spreadable texture.
4
Transfer to a clean jar and store in the fridge for up to a week.
Jar
550calories
16 gprotein
8 gcarbs
51 gfat
● protein 12%● carbs 6%● fat 82%
Per serving (105 g), of 4 servings
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⚖ About the ingredients
Sunflower seeds: measured in cup in this recipe: 1 cup = 140 g · 584 kcal per 100 g · More about Sunflower seeds →
Sunflower oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sunflower oil →
Tahini sauce: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Tahini sauce →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Water: measured in tbsp in this recipe: 1 tbsp = 15 g · 0 kcal per 100 g · More about Water →
🔧 Tools needed (2)
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Jar· Also works: Storage container (None)
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