Hummus is a delight any time of year, but when it's hot outside it appears much more often because it's so quick and easy to make and a pleasure to enjoy on the patio on a lazy day. This particular recipe was a bit different as it has an Ethiopian twist. I made up a homemade batch of a hot and aromatic spice blend, berbere, that is often the key ingredient in Ethiopian cooking. I don't have a lot of experience with Ethiopian cuisine, but my background in Indian cooking certainly made the introduction easier than expected.
Berbere is spicy, but not overly so. It adds a distinctive blend of chili and aromatic spice flavor to this hummus. But it's not just the berbere that gives this hummus a unique taste. Classic hummus is made with tahini in addition to chickpeas, but this version uses toasted ground sunflower seeds ground to a butter instead of tahini. The sunflower seeds provide a wonderful rich nutty flavor behind the hot and fragrant berbere.
The inspiration was a recent cookbook that I am happy to add to my expanding collection. Teff Love: Adventures in Vegan Ethiopian Cooking by Kittee Berns is certainly an inspiration with a vegan approach besides. I have made only a few recipes from the book thus far, but already I have bookmarked a great deal of ideas. I've always wanted to make my own injera bread — a sourdough spongy crêpe that is the foundation of most Ethiopian meals. It is most commonly made with teff flour. I was surprised to note that teff doesn't figure all that much in this book, except as flour and in the bread that serves as the platform for so many of the dishes, but that tiny grain has so much flavor that is best served on the side or used as a flour. Nonetheless, my overall reflection on this book is yum. Basics, entrées and even a few desserts are featured along with some fine photos selectively inserted. Overall, the book is inspiring, with helpful tips for those that are new to Ethiopian cuisine. There are enough healthy recipes in the book to keep me going for a long time and not enough time in a day to cook up the Ethiopian feast I dream of.
Note: I received a copy of this book for possible review. As always, the opinions expressed here are my own.
|Recipe by Lisa Turner|
Adapted from Teff Love: Adventures in Vegan Ethiopian Cooking
Published on July 20, 2015
An Ethiopian-style chickpea and berbere hummus with a rich nutty flavor from ground roasted sunflower seeds
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More hummus recipes from Lisa's Vegetarian Kitchen:
Avocado Chickpea Hummus
Spicy Indian-Style Hummus
Marinated Sun-Dried Tomato Hummus with Olives
Lemony Basil Hummus