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Vegan Buticha Ethiopian Hummus Dip Recipe

This tasty vegan chickpea spread is traditionally served alongside other dishes on injera, the Ethiopian teff sourdough crepe. Feel free to add more or less water to reach you desired consistency. This is also delicious as a spread on toast, topped with avocado, or on baked potatoes.

Customer Rating:
5.0 (2 votes)

Posted by: michael
On:

Cuisine

African

Time

< 15 mins

Skill Level

Newbie

Serves

4

Courses etc.

Lunch Box
Nibbles and Snacks
Recipes for kids
Side dishes
Starters

You will need

IngredientAdd
1/2 cup or 100g dry chickpeas, soaked overnight OR More products
1 can cooked chickpeas, rinsed and drained Available only in our Broughton Street shop More products
1/8 red onion, roughly chopped OR More products
1 small shallot, roughly chopped More products
1 tsp mustard More products
1/2 fresh chilli, roughly chopped OR More products
1/2 tsp dried chilli flakes More products
juice of 1/2 lemon More products
1/2 cup or about 125ml filtered water
2 Tbsp olive oil

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1/2 tsp sea salt More products
freshly ground black pepper to taste More products
For the injera:
3/4 cup or about 100g white wheat flour More products
1/4 cup or 30g white teff flour OR

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1/4 cup or 30g brown teff flour

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Alternatively, use 1 cup or 125g all white or brown teff flour for a gluten free injera
1/2 tsp dried active yeast

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3/4 cup or about 200ml warm water
For the Ethiopian green salad:
1/2 batavia lettuce More products
2 ripe tomatoes More products
1 ripe avocado More products
juice of 1 lemon More products
1 Tbsp olive oil, optional
sea salt to taste, optional

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • If you are using dry chickpeas, drain them and cook them for about 25 minutes, or until soft. If using canned chickpeas, simply rinse and drain them.
  • Place the chickpeas in your food processor, along with the onion or shallot, mustard, chilli, lemon juice and about half the water. Process until well combined.
  • Season to taste with salt and pepper, add the olive oil and the remaining water a little at a time to reach your desired consistency.
  • Serve with injera or a vegan crepe and a side salad.
  • To make the injera:
  • Dilute the dried yeast in a little of the warm water. Then add the flour and mix, adding the rest of the water a little at a time. Mix until smooth. Set aside in a warm place to ferment for at leat 4 hours. Cook the injera like you would crepes, but only on one side, in a heated non stick pan.

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