Toast sunflower seeds on a hot skillet with a drizzle of olive oil until lightly browned.

Remove sunflower seeds from the skillet and place in a bowl.

Add the chopped tomatoes to the same skillet.

Sauté the tomatoes until cooked and roasted well.

Allow the tomatoes to cool down.

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

Blitz the mixture to form a creamy paste.

Check for salt and adjust to taste.

Serve the dip with homemade nachos or baked multigrain mathri.