አሰራር

Ethiopian Buticha, blended chickpea dip

አሰራር

We call Buticha an Ethiopian hummus because that's the most familiar way to describe it to most people. Often when we serve it people will ask if it is potato salad.

The flavor is so light, bright and clean. It's a refreshing dish to serve on a hot day.

Buticha (Ethiopian Hummus)

Buticha Dip Ethiopian Chickpea Hummus Light Shimbera Traditional Ethiopian
Prep Time: 5-10
Cook Time: 20 Minutes

INGREDIENTS

~5 cups Chickpea Paste
1 red onion minced
1/4 red bell pepper minced
1 jalapeno
2 lemon fresh squeezed
1/4 cup olive oil

For Chickpea Paste: 

2 cloves of garlic
1 jalapeno
5 cups chickpea flour
1.5 cups water + more as needed

 

PREPARATION

FOR BUTICHA PASTE

Boil water with garlic and Jalapeño. Add chickpea flour, stir and cook to form a thick paste - add more water as needed to reach this consistency. Remove from heat and refrigerate until cold.

STEPS

  1. In a food processor or a hand blender, mix all the ingredients and chickpea paste slowly adding olive oil and lemon juice until smooth and creamy


Serves: 6-8 | Prep time: 20 minutes | Blending time: 5-10 minutes

INGREDIENTS

~5 cups Chickpea Paste
1 red onion minced
1/4 red bell pepper minced
1 jalapeno
2 lemon fresh squeezed
1/4 cup olive oil

For Chickpea Paste: 

2 cloves of garlic
1 jalapeno
5 cups chickpea flour
1.5 cups water + more as needed

STEPS

  1. Make the paste: Boil water with garlic and Jalapeño. Add chickpea flour, stir and cook to form a thick paste - add more water as needed to reach this consistency. Remove from heat and refrigerate until cold.
  2. Set aside part of the red onion, bell pepper, and jalapeno for the garnish on top.
  3. Use a food processor or a hand blender, mix all the ingredients and chickpea paste slowly adding olive oil and lemon juice until smooth and creamy. 
  4. Garnish and serve.

 

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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.