17 Nov2016 ClaireOme 0Recipes Roast Red Pepper & Sunflower Seed Hummus – The perfect snackRoast Red Pepper & Sunflower Seed Hummus This makes for a great go to snack, serve with veg sticks 4 Red Peppers 1tbsp coconut oil 3 cloves of garlic Handful Sunflower Seeds 1 Tsp Tahini Paste 3 Tbsp chopped Basil 3 Tbsp olive oil Roast the peppers and garlic in the oven on a baking tray with the coconut oil on about 200 for 30 minutes Toast the sunflower seeds in a dry pan for about 5 minutes then allow to cool. In a blender add the roasted peppers, garlic, tahini paste and olive oil blitz, then add in the sunflower seeds and basil. Blitz to your desired consistency. Great served with veg sticks for the perfect snack. This will keep in the fridge in an air tight container for 3-4 days.