2 large cucumbers, peeled (about 3 cups chopped)
…” cup water
Juice of 1 lemon (¼ cup) or more
½ clove garlic
1 tsp. onion powder
¼ tsp. ground mustard
3-4 Tbsp. extra virgin olive oil
1 Tbsp. dried dill weed
Optional: 1 Tbsp. tahini
Optional: ½ tsp. salt or to taste
2. Drain sunflower seeds and combine with the rest of the ingredients (except for olive oil and dill) in a blender.
3. Process until smooth.
4. Gently blend (or stir) in oil and dill.
5. Refrigerate for at least 2 hours before serving.
6. Variation: Leave out the water and this same recipe makes a nice salad dressing.