Instructions

1. Lightly toast sunflower seeds in a large dry pan over medium heat (make sure to move the seeds around in the pan so that they toast evenly).
2. Once toasted, transfer sunflower seeds to a medium sized bowl or jug. Add enough water over the seeds so that it comes to about 2cm above the seeds. Cover bowl and leave to soak overnight.
3. Drain seeds in a sieve then tip into the bowl of a food processor (if using a larger Kenwood processor, fit with the 1.5l mini bowl and blade).
4. Add the clove of garlic, tahini, lemon juice and 4 tbsp water. Process until mixture is smooth (scrape down the sides of the bowl from time to time to make sure everything is well blended). If mixture is still too thick, add another 2 tbsp water (or lemon juice for more of a tang). Process again.
5. Add the olive oil and a pinch of salt, then blitz until mixed through. Taste and add more salt if needed. (Olive oil can become bitter when overly processed, so adding it at the end once you’re happy with the texture is key.)