Rita Serano

late summer sunflower spread

I am always on the lookout for a delicious, tasty and affordable spread, which you can use in multiple ways. This easy spread with late summer tastes, is easy to make and is packed with flavours. You can use it as a spread on breads or crackers, a dip, a delicious filling for a raw lasagna or, when you thin it down, as a dressing for your salad or grilled veggies. The good thing about it is, that it is made with sun dried tomatoes and grilled bell peppers, so whatever the season, you can always bring the flavours of late summer back with this yummy dip!!


  • 1 cup of sunflower seeds, soaked 4-8 hrs
  • 1 cup sun dried tomatoes, soaked until soft and chopped
  • 2 red bell peppers, grilled and skin peeled off and chopped
  • 1 (or 2 for garlic lovers) cloves of garlic, chopped
  • 1 tablespoon of mild pimenton
  • Juice of half a lemon
  • 1/2 to 1 teaspoon sea salt (always taste)
  • Pinch of cayenne pepper or fresh chili optional


Drain and chop the sunflower seeds in a food processor with the s-blade into a fine meal. Add chopped sun dried tomatoes, bell peppers, garlic, lemon juice, pimenton, sea salt and cayenne and process until smooth. You may have to scrape the sides of the food processor down with a rubber spatula a couple of times. Store in a glass container until ready to use. It will keep for 4-5 days in the refrigerator.

sunflower spread ingredientssunflower spread on toast
recipe image
Recipe Name
late summer sunflower spread
Author Name
Published On
Preparation Time
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Leave a Reply

Your email address will not be published. Required fields are marked *