Elibet (ethiopian Hummus)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.