Elibet Ethiopian Hummus Recipes

Steps:

• 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.
• Rinse and put the broad beans in the sunflower juice; cook it for 30 minutes or until it is very soft.
• 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.
• 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.
• 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.

Steps:

• Pre-heat the oven to 400°F.
• Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.
• If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.
• Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
• If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.

Steps:

• Place all ingredients in a food processor and pulse until smooth.
• Serve with crackers (Elise suggests topping with goat cheese).