Ingredients
| ½ cup raw sunflower seeds | |
| 5 tablespoons olive oil | |
| 1 large onion, sliced | |
| 1 teaspoon onion powder | |
| 1 teaspoon malt vinegar | |
| crispy shallots, chives, Jilly’s rustic seed crackers, to serve |
Jilly’s rustic seed crackers are so delicious on their own that you can eat them like chips. Adding a dip will help them go further for sharing, and what better than the classic onion dip? This is a plant-based version using a cream made with sunflower seeds mixed with caramelised onions. The sunflower cream adds a lovely nutty, creaminess to the dip but you could substitute a plant-based sour cream if you prefer.
Instructions
| 1. | Put the sunflower seeds in a bowl cover with water and leave to soak overnight (if time is short, soak in warm water for 2 hours). |
| 2. | Heat 1 tablespoon of the oil in a frying pan over a medium heat and add the onions with a sprinkle of salt. |
| 3. | Cook, stirring regularly, for 20 minutes until golden. Set aside to cool. |
| 4. | Drain the sunflower seeds and rinse well. |
| 5. | Put into a high-speed blender with the cooled onions, the remaining 4 tablespoons olive oil, onion powder, malt vinegar and 5 tablespoons water and blend to a fine cream, adding more water if needed. |
| 6. | Refrigerate until needed. Scatter with crispy shallots and/or chives and serve with crackers. |