Buticha (Chickpea Dip) with Injera Wedges

A smooth and creamy chickpea dip, similar to hummus, flavored with garlic, lemon juice, and tahini (or Ethiopian sesame paste). Served with toasted injera wedges for a unique and flavorful appetizer or side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.39/serving

Season:

🌸 Spring

Meal Type:

Breakfast•Side Dish•Appetiser

Cuisine:

Asian•Mediterranean

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1can (15 ounces)Chickpeas(rinsed and drained)

£0.65

0.3cupTahini (or Ethiopian sesame paste)(make sure to stir well before measuring)

£1.25

3tablespoonsLemon Juice(freshly squeezed)

£0.30

2clovesGarlic(minced)

£0.10

2tablespoonsOlive Oil(plus extra for drizzling)

£0.50

2tablespoonsCold Water(adjust to desired consistency)

0.5teaspoonSalt(or to taste)

0.3teaspoonCumin(ground)

£0.15

2roundsInjera

£2.50

as neededPaprika(for garnish)

£0.10

Total Cost

£5.55

£1.39 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Cut the injera rounds into wedges, like a pizza.
3.
Arrange the injera wedges in a single layer on a baking sheet.
4.
Bake for 10-15 minutes, or until lightly toasted and crispy around the edges. Keep a close eye to prevent burning.
5.
While the injera is toasting, combine the chickpeas, tahini (or Ethiopian sesame paste), lemon juice, garlic, olive oil, salt, and cumin in a food processor or blender.
6.
Process until very smooth and creamy. If the mixture is too thick, gradually add cold water, 1 tablespoon at a time, until you reach your desired consistency.
7.
Taste and adjust seasonings as needed.
8.
Transfer the buticha to a serving bowl.
9.
Drizzle with a little olive oil and sprinkle with paprika.
10.
Serve immediately with the toasted injera wedges for dipping.

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My Notes

Nutrition Information

Nutrition per serving (215g)

485 kcal / 2029 kJ

Carbs

50g

19% of RDA

Fat

25g

36% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

16 g

53% of RDA

Sugar

5 g

6% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

3.5 g

18% of RDA

Chef's Tips

For an even smoother buticha, you can peel the skins off the chickpeas before blending. This is optional but recommended.

If using tahini, be sure to stir it well before measuring, as the oil tends to separate. Ethiopian sesame paste often has a thicker consistency and distinct flavor.

Store any leftover buticha in an airtight container in the refrigerator for up to 3 days.

You can also garnish with fresh parsley or a sprinkle of chili powder for extra flavor and visual appeal.

Cooking Equipment

Food Processor or Blender

Baking Sheet

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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