2 cups sunflower seeds
½ cup tahini
¼ cup lemon juice
1 clove garlic, minced
2 tablespoons tamari or soy sauce
1 stalk celery, finely chopped
1 tbsp minced onion
½ cup water
In a frypan, toast the sunflower seeds over a medium heat until lightly browned.
Put the hot seeds in a large mixing bowl and add the tahini, stirring well to coat all the seeds.
Spread the seeds out in a single layer around the bowl to cool.
Mix the lemon juice and garlic in a food processor.
Add the coated seeds and the rest of the ingredients.
Blend until smooth and serve with crackers or bread.
Cover and refrigerate if not using immediately.