Bowl of Garlic Dill Sunflower Dip on a wood cutting board with fresh vegetables for dipping
4.75 from 16 votes

Garlic Dill Sunflower Dip

Savory, bean-free, hummus-inspired dip with sunflower seeds, garlic, dill, and lemon! Just 7 ingredients required, creamy, incredibly flavorful, and perfect for crackers, veggies, sandwiches, and more!

Author: Minimalist Baker
Prep Time 2 hours 15 minutes
Total Time 2 hours 15 minutes
Servings: 10 (1/4-cup servings)
Category: Dip
Cuisine: Gluten-Free, Mediterranean-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 1 ½ cups raw sunflower seeds, soaked*
  • 6 cloves garlic (peeled and minced // reduce slightly for less garlicky flavor)
  • 1 tsp sea salt
  • 1/2 cup lemon juice
  • 1/4 cup tahini
  • 1/4 cup good olive oil (if avoiding oil, sub a bit more tahini and a little water)
  • ~1/2 cup water (to thin)
  • 1/2 cup fresh chopped dill (plus more to taste, or sub with half the amount of dried dill)

FOR SERVING optional


  1. Soak sunflower seeds in room temperature water for at least 2 hours or overnight (up to 24 hours). We soaked them overnight (10 hours) and found that to be perfect.

  2. Rinse and drain sunflower seeds and transfer to a food processor (you can use a blender for a creamier dip, but we preferred the texture of dip made with a food processor). 
  3. Add garlic, sea salt, and lemon juice and mix for 30 seconds to combine. Then add tahini and mix for 1 minute. 

  4. While your machine is mixing, stream in your olive oil. At this point, your dip will still be quite thick, so we recommend adding water a little at a time until it’s the texture of hummus (creamy). 

    NOTE: The sunflower seeds will keep a little bit of their texture and not become entirely creamy. But we think that’s one of the enjoyable aspects of this dip! If that isn’t for you, feel free to blend in a blender with more oil or water to make it completely smooth.

  5. Lastly, add dill and pulse a few times to combine. Then taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, salt to taste, or dill for herbal flavor.

  6. Enjoy immediately, or refrigerate and keep in the refrigerator up to 1 week or the freezer up to 1 month (thaw before enjoying). Best when fresh.


*You could try using unsoaked roasted sunflower seeds, but we haven’t tested it that way and can’t guarantee the results. We did test with unsoaked raw sunflower seeds and found the flavor to be slightly overpowering, and the texture to be too chewy.
*Recipe inspired by Floreli Sunflower Seed Hummus.
*Nutrition information is a rough estimate calculated without serving ingredients.

Nutrition Per Serving (1 of 10 quarter-cup servings)