Sesame Free Celery Sticks with Lemon Sunflower Butter
Crunchy, fresh celery meets a bright, creamy dip that's genuinely hard to stop eating. Sunflower seed butter does all the heavy lifting here — it's rich and nutty in the best way, and when you whisk it together with fresh lemon juice, lemon zest, and a drizzle of olive oil, it transforms into something that feels way more elevated than a simple snack. For anyone navigating sesame allergies or sensitivities, tahini-based dips are basically off the table, and a lot of store-bought alternatives sneak in sesame oil or are processed on shared equipment. This dip sidesteps all of that with a clean, straightforward ingredient list you can actually trust. The lemon zest is the secret weapon — it adds a floral brightness that keeps every bite feeling light and fresh rather than heavy. Whether you're packing it for lunch, setting it out for guests, or just raiding the fridge for an afternoon snack, this one delivers real flavor without any compromise.
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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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