Lupin 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 stir sunflower seed butter with fresh lemon juice, lemon zest, olive oil, salt, and pepper until silky smooth. A splash of water can loosen it to your preferred consistency, whether you want a thick spread or a lighter dip. Sunflower seed butter is a fantastic swap for nut- or legume-based spreads, delivering that same rich, satisfying depth without any of the ingredients that can sneak into store-bought dips and cause concern. The lemon zest is the real secret weapon here, cutting through the richness and making every bite feel fresh and lively. This is the kind of snack that works just as well on a party platter as it does pulled straight from the fridge on a Tuesday afternoon.
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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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