Ethiopian Sunflower Seeds Dipping Sauce Recipes

ETHIOPIAN SUNFLOWER SEEDS DIPPING 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.

SUNFLOWER SEED DIPPING SAUCE (YESUFF FITFIT)

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.

ELIBET (ETHIOPIAN HUMMUS)

Steps:

• Rinse the sunflower seeds with cold water; in a cooking pot, cover it in cold water; boil for 15 minutes or until soft; strain in colander, discard the liquid; place the sunflower seeds in a food processor (blender), add 5 cups of cold water; grind and mash until all the seeds are crushed; strain and pour the sunflower juice into a cooking pot.
• Rinse and put the broad beans in the sunflower juice; cook it for 30 minutes or until it is very soft.
• Place the cooked beans in a blender or food processor. Add garlic, oil, salt, lemon, 1 cup or more of the boiled sunflower liquid, and two cube ice. Blend it for 4-5 minutes until thoroughly mixed and smooth.
• Place the Elibet (Hummus) in a container or serving bowl; Serving it immediately with Injera, pita bread or any bread of your choice. Keep the rest in fridge.
• Note: As broad beans come in green, beige or brown, use the beige to get the creamy color. If broad beans are unavailable, you may use chickpeas.