Elibet Ethiopian Hummus Recipes

ELIBET (ETHIOPIAN HUMMUS)

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.

TOFU DOROWAT

Steps:

• Mix tomatos with paprika, 1/4 cup of wine, cardamom, nutmeg, cloves, cinnamon and allspice in a bowl, set aside.
• Saute onions and garlic in a skillet with the oil.
• Add tomato sauce and tofu.
• Bring mixture to a boil, cover and simmer about 30 minutes.
• Uncover, add the other 1/4 cup of wine and simmer about 20 minutes.

BAKED ZUCCHINI WITH HERBED BROAD BEANS

Steps:

• Microwave beans until tender. Remove skins from beans.
• Cut zucchini in half lengthways. Using a small spoon scoop flesh out leaves 1cm thick shells.
• Microwave zucchini until just tender.
• In a fry pan add a little oil and stir fry garlic & onion. Add beans, reserved zucchini flesh and tomato's. Stir until hot. Add vinegar and herbs.
• Divide bean mix between zucchini shells, sprinkle with a bit of Parmesan and bake for 15 minutes.