Ethiopian Spiced Hummus with Injera Chips

A vibrant and flavorful twist on classic hummus, infused with aromatic Ethiopian spices and served with crispy homemade injera chips for dipping. This is a delicious and unique appetizer or side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.11/serving

Season:

🌸 Spring

Meal Type:

Snack•Side Dish•Appetiser

Cuisine:

Mediterranean

Dietary:

Gluten-Free

Ingredients

Servings

115-ounceCanned Chickpeas(Drained and rinsed)

£0.65

0.3cupTahini(Good quality, well-stirred)

£0.40

3tablespoonsLemon Juice(Freshly squeezed)

£0.20

2clovesGarlic(Minced)

£0.10

2tablespoonsWater(To adjust consistency)

2tablespoonsOlive Oil(Extra virgin)

£0.15

1tablespoonsBerbere Spice Blend(Adjust to taste, can purchase pre-made or create your own blend)

£0.30

0.5teaspoonSalt(Or to taste)

2piecesInjera(Ideally slightly stale for crispier chips)

£2.50

1tablespoonOlive Oil(For brushing injera chips)

£0.15

Total Cost

£4.45

£1.11 per serving

Instructions

1.
**Prepare the Injera Chips:** Preheat oven to 350°F (175°C). Cut the injera into triangles or desired chip shapes.
2.
Brush the injera chips lightly with olive oil and spread them in a single layer on a baking sheet.
3.
Bake for 15-20 minutes, or until the chips are golden brown and crispy. Flip halfway through for even browning. Let cool completely.
4.
**Make the Hummus:** In a food processor, combine the drained and rinsed chickpeas, tahini, lemon juice, minced garlic, olive oil, berbere spice blend, and salt.
5.
Process until smooth and creamy. If the hummus is too thick, add water, 1 tablespoon at a time, until you reach the desired consistency.
6.
Taste and adjust seasoning as needed, adding more berbere spice or salt to your preference.
7.
**Serve:** Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with a pinch of berbere spice (optional). Serve with the crispy injera chips for dipping.

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My Notes

Nutrition Information

Nutrition per serving (225g)

485 kcal / 2029 kJ

Carbs

44g

17% of RDA

Fat

29g

41% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

4 g

4% of RDA

Sodium

620 mg

27% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For an even smoother hummus, peel the skins off the chickpeas before blending.

If you don't have injera, you can substitute with pita bread or other flatbreads, toasted and cut into chips.

Customize the spice level by adjusting the amount of berbere spice blend.

Garnish with fresh cilantro or parsley for added freshness and visual appeal.

Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Cooking Equipment

Oven

Food Processor

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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