Plated Azifa, a mashed lentil dip seasoned with senafitch (Ethiopian mustard seeds)

This is lentil based hummus

Azifa (Ethiopian Lentil Salad)

Prep Time: 60 Minutes
Cook Time: 5-10 Minutes

INGREDIENTS

1 lb whole organic lentils
1 red onion chopped
2 jalapeños minced (optional)
1 bell pepper finely chopped
1/2 cup olive oil
2 fresh lemons squeezed
1 tablespoon Senafitch (Ethiopian mustard seed), or brown mustard seeds 

PREPARATION

  • Prepare whole lentils - bring water to boil add the lentils and cook until tender. Strain and refrigerate
  • Set aside a slice of your bell pepper to garnish.
  • In a food processor or a hand blender, pulse together all the ingredients, slowly adding olive oil and lemon juice until smooth and creamy. 
  • Garnish and serve.

Serves: 6-8 | Prep time: 1 hour | Blending time: 5-10 minutes

INGREDIENTS

  • 1 lb whole organic lentils
  • 1 red onion chopped
  • 2 jalapeños minced (optional)
  • 1 bell pepper finely chopped
  • 1/2 cup olive oil
  • 2 fresh lemons squeezed
  • 1 tablespoon Senafitch (Ethiopian mustard seed), or brown mustard seeds 

STEPS

  1. Prepare whole lentils - bring water to boil add the lentils and cook until tender. Strain and refrigerate
  2. Set aside a slice of your bell pepper to garnish.
  3. In a food processor or a hand blender, pulse together all the ingredients, slowly adding olive oil and lemon juice until smooth and creamy. 
  4. Garnish and serve.

1 comment

We recently ate at your restaurant and were blown away by how good it was! So my sister in law and her husband brought us- they also shared with us this lentil spread of yours that was bottled that they bought in the market in your area that I am pretty sure was this/?
Is this the same recipe you use? I am excited to try it along with everything else!
Thank you mucho

Sandy

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About the Author ከባህል ሥር

Fetlework Tefferi is an award-winning Ethiopian chef, restaurateur, and the founder of Brundo Spice Company. She opened Cafe Colucci in Oakland, California in 1991, helping introduce Ethiopian cuisine to a wider American audience and earning national acclaim, including Michelin recognition.

Through Brundo, Tefferi works directly with farmers across Ethiopia to source spices, paying above-market prices and building a shorter, more transparent supply chain that prioritizes freshness, quality, and sustainability. Her work connects Ethiopian agriculture to global kitchens while supporting farming communities.

A leading voice in Ethiopian cooking, Tefferi has taught at The Culinary Institute of America and continues to share traditional techniques, recipes, and spice knowledge through Brundo. Her work preserves and evolves Ethiopian culinary traditions while making them more accessible to home cooks.