Ethiopian-style hummus

Name: Ethiopian-style hummus
Yield: Makes 1½ cups
Cuisine: Ethiopian
Ingredients: ½ cup plus 1 teaspoon shelled raw sunflower seeds; ⅓ cup water; 2 cloves garlic; 1½ cups cooked or canned chickpeas (see cooking tip); ¼ teaspoon salt, plus more if desired; 1 teaspoon ground berbere; 1 teaspoon seeded, veined, and minced jalapeño chile (optional); 1 teaspoon grated lemon zest; 3 tablespoons freshly squeezed lemon juice; 2 teaspoons extra-virgin olive oil

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This recipe makes a Middle Eastern–style hummus with a few Ethiopian-inspired twists. Please don’t confuse this with elibet, a dish made with fermented broad beans and sunflower seeds that’s often referred to as Ethiopian hummus; they’re completely different.

Ingredients

½ cup plus 1 teaspoon shelled raw sunflower seeds
1½ cups cooked or canned chickpeas

Africa
Ethiopia
Starter
Snack
Vegan
Gluten-free

Method

Put the sunflower seeds in a large skillet and toast them over medium-high heat, stirring almost constantly (don’t walk away, as they can burn in the blink of an eye), until the seeds are light golden brown, about 4 minutes. Immediately remove from the heat. Set aside 1 teaspoon of the seeds for a ga