* 130 g / ⁷⁄₈ cup of Dry Roasted Sunflower Seeds * 100 g of Sun-Dried Tomato * 2 small / 160 g of Tomato * 80 g / 80 mL of Water * 40 g / 9 teaspoon of extra virgin Olive Oil * ¹⁄₂ medium / 4 teaspoon of juiced Fresh Lemon * 1 medium / 9 g of Garlic Clove * 1 teaspoon of Chili Flakes *(optional)* * 1 teaspoon of Salt
## Equipment
* blender
## Directions
1. Slice the tomatoes. 2. Put all ingredients into the blender, using a small juicing container if you have one, otherwise one top access and a stick to push down ingredients. 3. Blend until the desired consistency is reached, around a minute of blending. If it is too thick and not blending, add a bit more water and fold in the sides with a spatula.
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[https://edaqaskitchen.com/recipe/sundried-tomato-and-sunflower-dip/](https://edaqaskitchen.com/recipe/sundried-tomato-and-sunflower-dip/)
# Sun-dried Tomato and Sunflower Dip
## Ingredients
* 130 g / ⁷⁄₈ cup of Dry Roasted Sunflower Seeds
* 100 g of Sun-Dried Tomato
* 2 small / 160 g of Tomato
* 80 g / 80 mL of Water
* 40 g / 9 teaspoon of extra virgin Olive Oil
* ¹⁄₂ medium / 4 teaspoon of juiced Fresh Lemon
* 1 medium / 9 g of Garlic Clove
* 1 teaspoon of Chili Flakes *(optional)*
* 1 teaspoon of Salt
## Equipment
* blender
## Directions
1. Slice the tomatoes.
2. Put all ingredients into the blender, using a small juicing container if you have one, otherwise one top access and a stick to push down ingredients.
3. Blend until the desired consistency is reached, around a minute of blending. If it is too thick and not blending, add a bit more water and fold in the sides with a spatula.