Elibet Ethiopian Hummus
Experience the bold and vibrant flavors of East Africa with Elibet Ethiopian Hummus, a creative twist on the classic dip. This recipe combines the creamy richness of tahini and chickpeas with the signature warmth of berbere spice and the aromatic depth of spiced clarified butter (niter kibbeh). Freshly squeezed lemon juice and garlic add brightness, while a drizzle of olive oil and a touch of aquafaba ensure a luxuriously smooth texture. Perfectly seasoned and garnished with parsley, paprika, and extra niter kibbeh, this hummus is as visually stunning as it is delicious. Serve it with injera, pita bread, or crunchy veggies for a unique appetizer that will elevate any gathering. Whether you’re a seasoned fan of Ethiopian cuisine or a curious foodie, this exquisite dip is sure to captivate your taste buds.
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Recipe Information
Ingredients
- 2 cups Chickpeas (canned or cooked from dry)
- 0.33 cup Tahini (sesame seed paste)
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 Garlic cloves
- 1.5 teaspoons Berbere spice blend
- 2 tablespoons Spiced clarified butter (niter kibbeh), melted
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Cumin (ground)
- 3 tablespoons Aquafaba (chickpea liquid) or water
- 2 tablespoons Fresh parsley (chopped), for garnish
- 1 teaspoon Paprika, for garnish
Instructions
If using canned chickpeas, drain and rinse them under cold water. If using cooked dry chickpeas, ensure they are fully soft and cooled.
In a small skillet, heat the spiced clarified butter (niter kibbeh) over medium-low heat until fragrant, about 2 minutes. Set aside to cool slightly.
In a food processor, combine the chickpeas, tahini, lemon juice, garlic cloves, berbere spice, cumin, and salt.
Blend the mixture while slowly streaming in the melted niter kibbeh and olive oil. Stop to scrape down the sides of the bowl as needed.
Add the aquafaba or water one tablespoon at a time while continuing to blend, until the hummus reaches your desired creamy consistency.
Taste and adjust seasoning, adding more berbere spice, salt, or lemon juice if desired.
Transfer the hummus to a serving bowl and use the back of a spoon to create a small swirl or well in the center.
Garnish with chopped parsley, a sprinkle of paprika, and a drizzle of olive oil or additional melted niter kibbeh.
Serve with injera (Ethiopian flatbread), pita bread, crackers, or fresh vegetables for dipping.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 147.2 g | 54% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 23.3 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1755 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
