Hazelnut Free Celery Sticks with Lemon Sunflower Butter
Crisp, refreshing celery meets a bright, creamy dip that's genuinely hard to stop eating. The lemon sunflower butter comes together in minutes — just sunflower seed butter, fresh lemon juice and zest, a drizzle of olive oil, and a pinch of salt and pepper stirred into a smooth, tangy spread. Sunflower seed butter does all the heavy lifting here, delivering that rich, nutty flavor and satisfying creaminess without any tree nuts in the picture. It's a smart swap that doesn't feel like a compromise at all — the lemon zest especially gives it a pop of brightness that makes the whole thing feel elevated. Whether you're packing it for lunch, setting it out as a snack board component, or just looking for something light and satisfying, this comes together with almost zero effort. The dip can be thinned with a splash of water if you prefer a looser consistency for dunking, making it easy to customize on the fly.
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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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