Ethiopian Sunflower Seeds Dipping Sauce

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the sunflower seeds with cold water.
  • In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
  • Drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed.
  • Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool.
  • Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well.
  • Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.
  • Break Injera (Ethiopian flat bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread.
  • Serve it cold.
  • Keep the sunflower sauce in fridge.
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