If you like hummus, you’ll like this because it’s the same consistency yet offers a different taste. I like to use sunflower spread on crackers and in wraps. Here, I used large romaine leaves as “bread” to make a sandwich. I added tomatoes, avocado and fresh salsa, then I just folded up the lettuce edges.

Here’s how to make the spread, which is easy and fast.

1/4 cup salted sunflower seeds

1/2 can drained Northern beans

1 tablespoon extra virgin olive oil

1/2 teaspoon ground cumin

1/2 teaspoon Tabasco sauce

Juice from one lime

Combine all ingredients in a food processor. Blend until smooth. It’s ready to eat immediately. You can add more spice to the spread if you like. Refrigerate unused portion and use within 4 days.