sunflower seed dipping sauce (yesuff fitfit)
(2 ratings)
This Ethiopian dipping sauce is usually prepared during Lent. It is used with Injera normally.
(2 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For sunflower seed dipping sauce (yesuff fitfit)
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2 csunflower seeds
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3 cwater (may need more)
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2tomatoes, finely chopped
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1hot green pepper, finely chopped
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2green onions, finely choped
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1 Tbspextra-virgin olive oil
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1/4 tspgarlic powder
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1 Tbspfresh lemon juice
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184 tspginger root powder or 1 teaspoon ginger juice
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1/2 tspfresh basil, minced
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salt, to taste
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pepper, to taste
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injera, for dipping
How To Make sunflower seed dipping sauce (yesuff fitfit)
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1Rinse the sunflower seeds with cold water.
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2In a saucepan, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
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3Drain and place the cooked sunflower seeds in a food processor. Add 3 cups of cold water; blend until all the seeds are crushed.
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4Strain the sunflower sauce into a container; discard the sunflower sediments. Cover the container and keep it in the refrigerator to cool.
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5Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and pepper; mix well.
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6Add the vegetable mixture into the sunflower sauce container. Mix well and keep in the refrigerator.
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7Break injera into small pices; dip the pieces in the sunflower-vegetable sauce.
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