Elibet (Ethiopian Hummus)

READY IN: 55mins
Recipe by yewoinfamilycooking

This broad beans paste is an appetizing and appealing side-dish. It is one of my favorite dishes.

Top Review by Meowser

I loved this recipe but I had to adjust it for what I had. I used 3 cups canned chickpeas, unsalted and unroasted sunflower seeds, and I boiled the seeds in enough water to cover. I then drained them and pureed with enough water to make a paste before adding the rest of the ingredients. We loved it!! Perfect for Ethiopian cuisine night.

Ingredients Nutrition


  1. 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.
  2. Rinse and put the broad beans in the sunflower juice; cook it for 30 minutes or until it is very soft.
  3. 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.
  4. 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.
  5. 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.

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