Serves: 5
Total Calories: 353
Yield: 2 Cups

1 cup sunflower seed
4 cups warm water
1 cup sun-dried tomato
2 cloves garlic
1/4 cup cilantro leaves
2 tablespoons cold pressed extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried Spanish smoked paprika
1/2 teaspoon dried chipotle powder

1. Place the sunflower seeds in a small bowl and add 2 cups of the water. Soak overnight or for 12 hours, then drain the seeds and set them aside.

2. Soak the tomatoes in the remaining 2 cups of water for 1 hour at room temperature. Reserving the soaking water, drain the tomatoes.

3. Place the tomatoes and the remaining ingredients (except the soaking water) in a food processor and mix until well-blended. If needed, add the tomato soaking water 1 to 2 tablespoons at a time until the desired consistency is reached.

3. Transfer the dip to a small bowl. Serve immediately, or refrigerate until ready to use. If refrigerating, allow the dip to return to room temperature and stir vigorously before serving.

Tastes Great With . . .
*Carrot sticks or Corn Chips.

FYI . . .
Sunflower seeds are an exceptionally good source of vitamin E, which reduces inflammation in the body.

Nutritional Facts:

Serves: 5
Total Calories: 353
Calories from Fat: 286

More Recipes from the The World Goes Raw Cookbook:
Chilled Avocado Tomato Soup
Corn Chips
Black "Bean" Dip
Guacamole
Salsa
Mexican Corn, Tomato, and Avocado Salad
Mexican Slaw
Mexican Lemon Cumin Dressing
Cilantro Chili Dressing
Tomato Chili Dressing
Tacos
Fajitas
Mole Sauce
Stuffed Peppers
Chocolate Chili Kisses
Banana Dream with Orange Cashew Cream