Ethiopian Sunflower Seeds Dipping Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups sunflower seeds
• 3 cups water (or more)
• 2 tomatoes (finely chopped)
• 1 hot green pepper (finely chopped)
• 2 scallions (finely chopped) or 2 green onions (finely chopped)
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ginger powder or 1 teaspoon ginger juice
• 1/2 teaspoon fresh basil (minced)
• salt and black pepper

Recipe

• 1 rinse the sunflower seeds with cold water.
• 2 in a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
• 3 drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed.
• 4 strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool.
• 5 combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well.
• 6 add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.
• 7 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.
• 8 serve it cold.
• 9 keep the sunflower sauce in fridge.