Chestnut Free Celery Sticks with Lemon Sunflower Butter
Crisp, refreshing celery meets a bright and creamy dip that's genuinely hard to stop eating. The lemon sunflower butter comes together in one bowl — just sunflower seed butter, fresh lemon juice and zest, olive oil, and a pinch of salt and pepper — and the result is tangy, nutty, and smooth in the best way. For anyone navigating tree nut allergies or sensitivities, sunflower seed butter is a reliable swap that delivers real richness without any of the worry. A splash of water lets you dial in the consistency, whether you want something thick enough to spread into the celery groove or loose enough to dip freely. Everything here is straightforward and whole-ingredient, so you know exactly what's going into the bowl. It's the kind of snack that feels a little elevated but takes almost no effort to pull off — perfect for an afternoon pick-me-up or a crowd-friendly appetizer plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 bunch celery (about 10–12 stalks)
For the lemon sunflower butter
- ½ cup sunflower seed butter (unsweetened, no added sugar)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
- ⅛ tsp ground black pepper
- 1–2 tbsp water, to thin (optional)
Instructions
- 1
Wash and dry the celery stalks, trim the ends, and cut each stalk into 4-inch sticks. Arrange on a serving plate or in a container.
- 2
In a small mixing bowl, combine the sunflower seed butter, lemon juice, lemon zest, olive oil, salt, and black pepper. Stir until smooth and fully combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!