Ethiopian Spiced Chickpea Dip

Ingredients

• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 22g, 4g
• Protein: 6g
• Fiber: 6g
• Salt: 0.6g

Preparation

1. 1.
   In a food processor, combine the cooked chickpeas, minced garlic, grated ginger, ground cumin, paprika, salt, and black pepper.
2. 2.
   Pulse the mixture until it reaches a coarse texture.
3. 3.
   While the food processor is running, gradually add the olive oil and fresh lemon juice. Continue blending until the mixture becomes smooth and creamy.
4. 4.
   Transfer the dip to a serving bowl and garnish with fresh cilantro.
5. 5.
   Serve the Buticha with injera, pita bread, or fresh vegetables for dipping.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, make sure to drain and rinse them thoroughly before using to remove any excess sodium. If cooking chickpeas from scratch, soak them overnight and cook until tender before using in the recipe.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
• Adjust the consistency of the dip by adding more olive oil or lemon juice, depending on personal preference.
• To enhance the flavors, allow the dip to sit in the refrigerator for a couple of hours before serving.
• Experiment with different herbs such as parsley or mint for a unique twist.
• Serve the Buticha as a side dish alongside traditional Ethiopian stews like Doro Wat or Misir Wat.

Serving advice

Serve the Buticha as a dip with a platter of fresh vegetables such as carrots, cucumbers, and bell peppers. It can also be enjoyed as a spread on toasted bread or as a filling for wraps and sandwiches.

Presentation advice

Garnish the Buticha with a drizzle of olive oil, a sprinkle of paprika, and a few fresh cilantro leaves to add a pop of color and enhance the visual appeal. Serve it in a decorative bowl alongside the accompaniments for an inviting presentation.