Elibet Recipe: How To Make Ethiopian-Style Hummus

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Get ready to discover a truly unique and incredibly flavorful dip that will revolutionize your snack game: Ethiopian Hummus, or Elibet! This creamy, savory paste, made from the humble yet mighty fava beans and the intriguing safflower seeds, offers a delightful departure from traditional hummus, bringing a taste of Ethiopia right to your kitchen. I absolutely adore Elibet for its rich texture and subtly nutty flavor, making it the perfect accompaniment to injera or a fantastic spread for sandwiches.

Key Information:

Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes
Yield: 6 servings
Serving size: 120g
Diet: Vegan
Cuisine: Ethiopian
Category: Condiments

Ingredient Highlights

Bakela (Dried Fava Beans): These hearty legumes form the creamy base of our Ethiopian hummus. Unlike chickpeas, fava beans offer a slightly earthier, sweeter flavor profile and a wonderfully smooth texture when blended. For the best results and that signature creamy color, I highly recommend seeking out the beige variety of dried fava beans. If you can’t find them at your local international market, many online specialty stores carry them. You could potentially substitute with split peas in a pinch, though the flavor and texture will be noticeably different.
Suf (Ethiopian Safflower Seeds): This is the secret ingredient that truly elevates Elibet! Safflower seeds, often used for oil production, lend a unique, subtle nutty flavor and contribute to the dip’s luxurious creaminess. They also pack a nutritional punch. Sourcing Suf might require a trip to an Ethiopian or Eritrean grocery store, but it’s well worth the effort for an authentic taste. If Suf is absolutely unavailable, a very small amount of toasted sesame seeds (like in tahini) could offer a hint of nuttiness, but it won’t replicate the exact flavor or texture.

See the full ingredient list in the recipe card below.

Equipment Needed

Making Elibet is quite straightforward and doesn’t require a lot of specialized gear, but a few key items will make the process much smoother:

Large Cooking Pot: Essential for boiling both the Suf seeds and the fava beans. A pot with a heavy bottom will help prevent scorching.
Fine-Mesh Strainer: Crucial for separating the liquid from the Suf seeds after boiling and for straining the Suf “juice” to ensure a silky-smooth consistency.
High-Powered Blender: This is your most important tool! A robust blender is necessary to achieve that incredibly smooth, creamy texture for both the Suf seeds and the final fava bean mixture. An immersion blender might work for the fava beans, but a traditional blender is best for the initial Suf grinding.

Step-by-Step Overview

First, you’ll want to thoroughly wash your Suf seeds. This step is important to remove any impurities. Once clean, transfer them to a cooking pot and boil them for about 15 minutes. The goal here is to soften them significantly, making them ready for the next stage. You’ll notice them becoming tender to the touch.
After boiling, strain the softened Suf seeds and immediately transfer them to your blender. This is where the magic starts! Add five cups of cold water to the blender with the Suf and blend until you have a milky, somewhat thick liquid. This is your “Suf juice,” and it’s what gives Elibet its unique body and subtle flavor. Don’t worry if it looks a bit cloudy; that’s exactly what you want.
Next, you’ll strain this Suf juice again, transferring it back into a clean cooking pot. This second straining ensures that any remaining fibrous bits from the Suf seeds are removed, guaranteeing a super smooth final product.
Now, it’s time for the fava beans. Wash your Bakela thoroughly and add them directly to the Suf juice in the pot. Cook these together for about 30 minutes. The fava beans will absorb the Suf essence and become incredibly tender, almost falling apart. This combined cooking step is crucial for infusing the fava beans with the unique flavor of the Suf. Keep an eye on the liquid level; you want enough to keep the beans submerged.
Once the fava beans are perfectly tender, transfer them, along with a bit of the cooking liquid, into your blender. This is where the Elibet truly comes together. Add the olive oil, fresh lemon juice, crushed garlic, and salt. Here’s a little chef’s note: adding two ice cubes at this stage is a brilliant trick! The cold helps to emulsify the mixture, resulting in an even creamier, lighter texture, similar to how ice is used in traditional hummus.
Blend everything together for about five minutes, or until the mixture is completely smooth and homogenous. You’re looking for a consistency similar to a thick, luxurious paste. If it’s too thick, add a tiny bit more cold water until it reaches your desired creaminess.
Finally, transfer your freshly made Ethiopian Hummus into a clean serving bowl. It’s ready to enjoy immediately, or you can chill it for later.

Storage & Reheating Tips

Elibet is fantastic for meal prepping! Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. The flavors tend to meld and deepen overnight, making it even more delicious the next day. When you’re ready to enjoy it again, simply take it out of the fridge about 15-20 minutes before serving to allow it to come closer to room temperature. If it seems a bit too thick after chilling, you can stir in a tablespoon or two of cold water or a drizzle of olive oil to restore its creamy consistency. Elibet is typically served at room temperature or slightly chilled, so reheating isn’t usually necessary.

Variations & Substitutions

While this recipe yields an authentic Elibet, there are a few ways to play with the flavors and adapt it to your pantry:

Spicy Kick: For those who love a bit of heat, add a pinch of berbere (Ethiopian chili powder) or a finely minced jalapeño to the blender in the final step.
Herbal Freshness: Stir in some fresh chopped cilantro or parsley at the end for a burst of green and a fresh aroma.
Nut-Free Option: If you’re concerned about the safflower seeds (though they are technically seeds, not nuts), you could try a very small amount of sunflower seed butter for a similar creamy texture, but the unique flavor of Suf will be missed.

FAQs

Can I freeze Elibet?

Yes, you can! Store it in an airtight, freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight and stir well before serving, adding a little water or olive oil if needed.

What if I can’t find Bakela (fava beans)?

While fava beans are traditional, you could try using dried lima beans or even cannellini beans as a last resort, though the flavor profile will be different.

How do I make it extra smooth?

Ensure your blender is high-powered and blend for the full 5 minutes, scraping down the sides as needed. Adding the ice cubes also significantly helps with smoothness.

What do I serve Elibet with?

It’s traditionally served with injera, but it’s also delicious with pita bread, fresh vegetables, crackers, or as a spread in sandwiches and wraps.

A Taste of Ethiopian Hospitality

Elibet holds a special place in Ethiopian cuisine, often served as part of a larger spread of dishes, embodying the communal spirit of Ethiopian dining. It’s a testament to how simple, wholesome ingredients can be transformed into something truly extraordinary. Growing up, I remember Elibet being a staple, a comforting and nutritious dip that always brought people together around the table. It’s more than just a condiment; it’s a symbol of sharing and the rich culinary heritage of Ethiopia. Enjoy making and sharing this unique and delicious Ethiopian Hummus!