Sunflower Seed Dipping Sauce Yesuff Fitfit Recipes

Steps:

• 1. Rinse the sunflower seeds with cold water.
• 2. In a saucepan, 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 3 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 the refrigerator to cool.
• 5. Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and pepper; mix well.
• 6. Add the vegetable mixture into the sunflower sauce container. Mix well and keep in the refrigerator.
• 7. Break injera into small pices; dip the pieces in the sunflower-vegetable sauce.

Steps:

• 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.