Instructions: In coffee grinder or blender, grind sunflower and flaxseeds to a powder.

In food processor, combine chickpeas, tahini, garlic, lemon juice, flaxseed oil if using, salt to taste, cayenne and reserved ground seeds. Process until smooth. Add water, 1 tablespoon at a time, until desired consistency for hummus is reached.

Transfer hummus to small bowl and sprinkle chopped parsley around outer edge and sesame seeds in center.

This recipe yields 4 to 6 servings.

Comments: Sunflower and flaxseeds add additional flavor and nutrients to this popular sesame and chickpea puree. Use as a sandwich spread or serve as a dip with triangles of warm pita bread. If any of the seeds are not available, substitute more of the other seeds to make up the difference.

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