Ethiopian-inspired Hummus (?)
2 cans chick peas, rinsed & drained
1 medium onion, finely chopped
5 green chili peppers*, finely chopped (that's all I had)
4 tbsp lemon juice
3 tbsp evoo
3 garlic cloves, minced
1 tsp ginger, minced
1 tsp turmeric
1 tsp cayenne*
1/2 tsp salt
1/2 tsp finely ground black pepper*
- In a large, shallow bowl, mash chickpeas to smithereens with a potato masher.
- Add onion and chili peppers.
- In a separate bowl, whisk together all remaining ingredients.
- Add liquid to peas, onions, & peppers, stir.
- Chill overnight & serve.
While it didn't wind up tasting even remotely like Mesob's version, it did make quite a nice spread/sandwich filling. It was nowhere near authentic enough to inspire me to attempt to make my own injera to accompany it, so instead I served it in red leaf lettuce boats. The tomato was a bit overpowering to eat with it, but made a nice side. I know we all have a million other such recipes to try (gotta love the versatile chick pea), but I'd recommend giving this one a go: maybe doctoring it up with some traditional Ethiopian spices if you've got 'em.