Emulsifier Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery paired with a bright, citrusy dip is one of those snack combinations that feels effortless yet genuinely satisfying. The sunflower seed butter base brings a rich, nutty depth, while fresh lemon juice and zest cut right through it with a clean, zippy lift. A drizzle of extra virgin olive oil ties everything together into a silky, spreadable consistency that clings perfectly to each stalk. What makes this recipe such a smart choice for anyone avoiding emulsifiers is that every single ingredient is whole and straightforward — no lecithin, no polysorbates, no stabilizers hiding in a store-bought dip. Most commercial nut and seed butters sneak in additives to keep the texture uniform, so using an unsweetened, additive-free sunflower seed butter here is the key move. A little water stirred in at the end handles any thickness naturally, no chemistry required. It's the kind of clean, honest snack you can put together in minutes and feel genuinely good about eating.
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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.
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