Sunflower seed condiment

Sunflower seed condiment

This sauce with sunflower seeds and red peppers is a variation of a Spanish condiment. It is smooth, smoky and rich in flavor.

This condiment is perfect for spreading on toast, seasoning vegetables or adding to salads. It's so easy to make and it only requires a few ingredients that you probably already have on hand!

Why should you make this sunflower seed condiment:


  • It's vegan, nut-free and gluten-free!
  • It makes a great sandwich spread, dip, pasta sauce, or Buddha bowl filling. The options are endless!
  • Think of it like a pesto or a hummus - two things I could add to just about anything!

It's so simple and easy to do! Without further ado, here is the recipe:


Sunflower seed condiment

Makes 2 cups yield
Preparation time: 5 MINUTES
Cooking time: 25 MINUTES 



2 large red peppers
3 garlic cloves
1 / 2 cup of Sun-flower seeds 
1 tablespoon of apple cider vinegar
1 teaspoon of dried mixed herbs (thyme, basil, parsley)
2 tablespoons of fresh lemon juice
1 tablespoon of smoked paprika
1 teaspoon of pepper
1/2 cup extra virgin olive oil
2 tablespoons nutritional yeast (optional)




  1. Preheat the oven to 400F.
  2. Halve the peppers lengthwise, remove the seeds and place on a baking sheet. Brush with a little oil and pepper. Bake for 25 minutes.
  3. Place the remaining ingredients in a food processor.
  4. Once the pepper is soft (check by piercing it with a knife), remove from the oven and place it in the food processor.
  5. Mix, scraping the sides if necessary. I like to leave a little texture in the sauce, but if you want it smoother, keep mixing until you get a creamy texture.

* Enjoy straight away or store in an airtight container in the fridge for 3 to 5 days!


* Use as a pesto or hummus, on toast, pasta, vegetables, rice, etc.



Bon appétit!


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  • Caroline Bisaillon
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