Xanthan Gum Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery sticks meet a bright, creamy dip that's genuinely hard to put down. The lemon sunflower butter comes together in a single bowl — just sunflower seed butter, fresh lemon juice and zest, olive oil, and a pinch of salt and pepper — no baking, no fuss, no thickeners of any kind. That matters because so many store-bought dips and nut butters sneak in stabilizers and gums that can be hard to spot on a label, but every ingredient here is exactly what it says it is. The lemon zest is the real secret weapon, cutting through the richness of the sunflower butter and giving the whole thing a fresh, almost citrusy lift. If you like a looser consistency for dipping, a splash of water stirs right in and keeps the texture silky without any additives. It works beautifully as a snack plate, a lunchbox addition, or a light appetizer that looks far more put-together than the effort involved.
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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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