Buticha (Chickpea Dip) with Injera Wedges

Preheat oven to 350°F (175°C).

Cut the injera rounds into wedges, like a pizza.

Arrange the injera wedges in a single layer on a baking sheet.

Bake for 10-15 minutes, or until lightly toasted and crispy around the edges. Keep a close eye to prevent burning.

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.

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.

Taste and adjust seasonings as needed.

Transfer the buticha to a serving bowl.

Drizzle with a little olive oil and sprinkle with paprika.

Serve immediately with the toasted injera wedges for dipping.