Elibet (Ethiopian Hummus)

Submitted by yewoinfamilycooking

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

 

• Ready In: 55mins
• Ingredients: 7
• Serves: 6

ingredients

• 3 cups dried broad beans (baqueella)
• 1 cup sunflower seeds
• 4 tablespoons lemon juice
• 4 garlic cloves, crushed
• 1⁄2 teaspoon salt
• 2 tablespoons olive oil
• 5 cups water

directions

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.

Reviews

[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.