Lemon-Sunflower Seed Dressing

Name: Lemon-Sunflower Seed Dressing (A Creamy, Zippy Dressing Made from Toasted Sunflower Seeds, Garlic, and Lemon Juice)
Yield: Makes ½ cup
Cuisine: Ethiopian
Ingredients: 2 tablespoons freshly squeezed lemon juice, plus more if desired; 1 teaspoon lemon zest; ¼ teaspoon salt; ½ teaspoon ground berbere; ½ cup shelled raw sunflower seeds; ⅓ cup water; 2 cloves garlic, peeled and halved

A Creamy, Zippy Dressing Made from Toasted Sunflower Seeds, Garlic, and Lemon Juice

Preparation info

Makes
½ cup

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This Ethiopian-inspired dressing is similar to Middle Eastern lemon-tahini dressing but with a slightly roasted taste. I made it up to go with Creamy Chickpea Tofu and Kale Salad, and while the berbere gives it a little zip, it’s definitely not spicy.

Ingredients

½ cup shelled raw sunflower seeds
2 cloves garlic, peeled and halved
⅓

Africa
Ethiopia
Garnish
Vegan
Gluten-free

Method

Put the sunflower seeds and garlic in a large skillet and toast over medium-high heat, stirring almost constantly (don’t walk away as both the seeds and garlic can burn quickly), until the seeds are light golden brown, about 3 minutes. Immediately remove from the heat and transfer to a food processor.

Process the sunflower seeds and garlic, stopping frequently to scrape down the sides a