Sunflower Seed Vinaigrette

1/3 cup salted roasted sunflower seeds
1/2 shallot, chopped
1 garlic clove, crushed
2 tablespoons fresh lemon juice
1/4 cup lebneh or full-fat Greek yogurt
3 tablespoons water
1 1/2 tablespoons za’atar
1/4 cup extra-virgin olive oil
Kosher salt

In a blender, combine all of the ingredients except the olive oil and salt and blend until slightly chunky. With the blender on, drizzle in the olive oil until the dressing is smooth. Season with salt.