Toast the sunflower seeds in a hot skillet with a drizzle of olive oil until lightly browned. Transfer to a bowl.

Add the chopped tomatoes to the same pan and sauté until cooked and roasted well.

Allow the tomatoes to cool down slightly.

Combine the sautéed tomatoes, toasted sunflower seeds, chopped green chilli, chopped coriander leaves, chopped spring onion greens, and salt in a mixer.

Blitz the mixture until it forms a creamy paste.

Check for salt and adjust to taste.

Serve the dip with homemade nachos or baked multigrain mathri.