This Pea Herb Sunflower Dip is raw, vegan, gluten-free, nut-free and full of flavor! I love making dips and spreads but don’t share my recipes enough.

Sunflower seeds are a great alternative to dairy as they produce a nice creamy consistency, and they are packed full of selenium and Vitamin E. You can use any herbs in this dip; I used a mix of parsley and cilantro. Dill and basil would also pair really nicely in this recipe.

I served this with the pumpkin rosemary crackers and they were perfect! You could also use this dip as a dressing, just add one to two tablespoons to a salad.


Pea Herb Sunflower Dip {raw, vegan}

Pea Herb Sunflower Dip

Savory, pea herb dip perfect for crackers, breads or even a dressing.
Prep Time 20 minutes
Course Appetizer


  • High-speed blender


  • 1 3/4 cup peas, frozen, thawed
  • 1 cup sunflower seeds, soaked and dehydrated
  • 1 cup zucchini, peeled and chopped
  • 1 cup packed herbs, I used parsley and cilantro
  • 1/4 cup lemon juice
  • 1/4 cup filtered water
  • 1 tbsp chickpea miso
  • 1 tsp onion powder
  • 1 tsp himalayan salt
  • 1 clove garlic
  • 1 tsp ginger, grated
  • 1/2 cup parsley, chopped, fine


  • Blend all ingredients except chopped parsley until smooth.
  • Transfer to a bowl and stir in chopped parsley until combined.


Storage: Sealed container in fridge for 3 to 5 days. 
Serve with Rosemary Pumpkin Crackers. 
Keyword dip, gluten-free, healthysnack, pea, rawvegan, vegan