Ethiopian Spiced Black Bean Dip with Injera Chips

A flavorful black bean dip infused with warm Ethiopian spices, perfect for dipping crispy homemade injera chips. This unique appetizer is a delicious blend of cultures.

Prep Time

20 minutes

Total Time

55 minutes

Calories

675 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.58/serving

Season:

Meal Type:

Cuisine:

Dietary:

Ingredients

Servings

15ozCanned Black Beans(Drained and rinsed)

£0.70

0.5mediumRed Onion(Roughly chopped)

£0.30

3clovesGarlic(Minced)

£0.15

2tablespoonsBerbere Spice Blend(Adjust to taste, can be found in specialty stores or online.)

£0.60

1teaspoonGinger(Grated)

£0.10

2tablespoonsLemon Juice(Freshly squeezed)

£0.20

2tablespoonsOlive Oil(Extra virgin)

£0.25

2tablespoonsWater(As needed for consistency)

0.5teaspoonSalt(To taste)

2largeInjera Bread(Thinly sliced into triangles)

£4.00

Total Cost

£6.30

£1.58 per serving

Instructions

1.
**Prepare the Injera Chips:** Preheat oven to 350°F (175°C). Slice the injera bread into small triangles. Lightly brush both sides with olive oil and sprinkle with a pinch of salt.
2.
Arrange the injera triangles in a single layer on a baking sheet. Bake for 10-15 minutes, or until crispy and lightly golden brown. Keep an eye on them as they can burn easily.
3.
**Make the Black Bean Dip:** Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped red onion and cook until softened, about 5 minutes.
4.
Add the minced garlic and grated ginger to the saucepan and cook for another minute until fragrant.
5.
Stir in the berbere spice blend and cook for 30 seconds, allowing the spices to bloom.
6.
Add the drained and rinsed black beans to the saucepan. Cook for 5 minutes, stirring occasionally, to allow the beans to absorb the flavors of the spices.
7.
Remove the saucepan from the heat and transfer the black bean mixture to a food processor or blender.
8.
Add the lemon juice and the remaining 1 tablespoon of olive oil. Blend until smooth, adding water a tablespoon at a time to reach your desired consistency.
9.
Taste and adjust seasoning with salt as needed. If desired, add more Berbere to taste. For a smoother texture, blend for a longer period of time.
10.
Serve the Ethiopian spiced black bean dip warm or at room temperature with the crispy injera chips for dipping.

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My Notes

Nutrition Information

Nutrition per serving (230g)

675 kcal / 2824 kJ

Carbs

85g

33% of RDA

Fat

30g

43% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

25 g

83% of RDA

Sugar

8 g

9% of RDA

Sodium

1050 mg

46% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a spicier dip, increase the amount of berbere spice blend. Be careful as some Berbere spice blends can be very spicy.

If you don't have a food processor or blender, you can mash the black beans with a fork or potato masher for a chunkier dip.

Store leftover black bean dip in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

To make the injera chips extra crispy, you can bake them for a few minutes longer, but be sure to watch them closely to prevent burning.

Instead of baking the injera chips, you can also pan-fry them in a little olive oil until crispy.

For a richer flavor, you can add a dollop of plain yogurt or sour cream to the dip before serving.

Cooking Equipment

Food Processor or Blender

Baking Sheet

Oven

Medium Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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