Bring sm pot of water to boil. Boil carrots 7-10 minutes, until soft. Drain and let cool until no longer steaming.
Place sunflower seeds in blender or food processor and process into crumbs.
Add all remaining ingredients and blend until smooth, scraping down sides as you go.
Taste for salt and adjust spices and lemon.
Transfer to covered container and refrigerate at least 30 minutes.
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 12|
|Calories from Fat: 8 (33%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 26.1mg||1 %|
|Potassium 126.9mg||3 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 2.8g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 24
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