Sunflower Tahini

This sunflower tahini recipe combines the health benefits of sunflower seeds and sesame seeds for an easy tahini that’s creamy and delicious!

Sunflower seed tahini is a nutritional powerhouse that tastes amazing! Like authentic tahini made with only ground sesame seeds, this sunflower tahini variation can also be used to add plant-based protein and flavor to so many things. It is wonderful as a dip, or used to make salad dressing, hummus, a yummy sauce for roasted veggies, and more!

Since sesame seeds and sunflower seeds provide different health benefits, combining them makes this tahini even better than traditional tahini. For example, sunflower seeds are richer in certain nutrients, like vitamin E which is beneficial for skin health, and choline which is good for your brain! They also contain B vitamins. These are vital nutrients that can be difficult to obtain if you follow a vegetarian, vegan, or plant-based diet. Adding sunflower seeds to this easy tahini recipe provides a wealth of health benefits that I have researched and included below. So, let’s talk about this sunny seed!

Sunflower Seed Health Benefits

As I mentioned earlier, sunflower seeds are high in vitamin E, providing half of your daily requirement in one serving! Vitamin E is wonderful for the skin! It can repair, and prevent sun damage, it moisturizes, promotes healthy skin cell growth, reduces inflammation, and improves the appearance of scars and stretch marks. Animal studies have shown that vitamin E may reduce the risk of cancer by as much as 30 to 60% and one study found that vitamin E can relieve symptoms of PMS, depression, and anxiety. So, please excuse me while I grab my jar of sunflower tahini and a big spoon!

Sunflower seeds are packed with choline and inositol, which improves brain function, is good for liver health, and may help you regulate your mood and metabolism. And yes, there is more! Sunflower seeds are high in antioxidants, they are a good source of folate, pantothenic acid, vitamin B6, thiamin, and niacin. They are also anti-inflammatory and since they contain zinc and selenium, they are good for your immune system as well! They are good for gut health since they contain both insoluble and soluble fiber, which both support the digestive system. Finally, they are a great source of plant protein which helps build muscle and keeps hair, skin, and nails healthy.

I love seeds, they are life! I hope you enjoy the creamy sunflower tahini!

Sunflower Tahini Ingredients

These sunflower tahini ingredients can easily be adjusted to create a raw tahini.

• sunflower kernels – hulled sunflower seeds that are unsalted. I always use organic sunflower seeds. I like to use either raw or a mix of raw and roasted sunflower seeds to retain more nutrients. This is up to you, you can use either one or do a mix. Roasted seeds will give more depth of flavor but raw seeds will have an advantage in nutrient content. I base my decision on what I will be using it to make.
• sesame seeds – I use raw organic sesame seeds to make raw tahini or a mix of raw and toasted sesame seeds when I want to add more flavor. The choice is yours.
• toasted sesame oil – I like to use organic toasted sesame oil for the flavor, especially if I am using raw sesame seeds. If you use toasted seeds, you can use any neutral oil, like avocado oil.
• salt – This is optional. I only use a pinch of Himalayan pink salt.

How to Make Tahini with Sunflower Seeds

Making creamy tahini with sunflower seeds is super quick and easy! You can make raw tahini using raw sesame and raw sunflower kernels. If you want to use toasted sesame seeds or a combination of raw and toasted seeds, you can use store-bought toasted sesame seeds, or toast the raw seeds yourself.

To toast sesame seeds, add the raw sesame seeds to a sauté pan. Toast over medium-low heat, stirring frequently, for just a few minutes until they are lightly toasted. Be careful not to burn them.

First, add the sunflower kernels and sesame seeds to a food processor. Secure the lid and pulse in intervals, scraping the sides if needed, until the seeds are finely ground.

Next, pour in the oil and blend, scraping the sides when needed, until the tahini is smooth and creamy. This may take a couple of minutes of blending and scraping. The longer you blend, the smoother the consistency will be. If you have blended it for more than two to three minutes and the tahini is not as creamy as you would like, add an extra tablespoon of oil and blend until you reach your desired consistency.

Once finished, store the sunflower tahini in an airtight container in the fridge until ready to use, or serve it immediately with your choice of yummy things!

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If you make this Sunflower Tahini, please leave a comment in the comment section below. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you so much!

If you like this recipe, you might want to try making some Pepita Chimichurri, for pumpkin seed power!