Butacha Recipe

Rinse the dried chickpeas under cold water. Place them in a large bowl and cover with cold water by at least 3 inches. Stir in 1/2 tsp baking soda. Soak overnight (8–12 hours). Drain and rinse before cooking.

Transfer soaked chickpeas to a large pot. Add about 1.2 liters (1200 ml) fresh water and 1 tsp salt. Bring to a boil over high heat, skimming any foam. Reduce heat to maintain a gentle simmer and cook until chickpeas are very tender and beginning to fall apart when pressed between fingers, 60–90 minutes. (If using a pressure cooker, cook 20–25 minutes after reaching pressure.) Reserve 1/2 cup of the cooking liquid, then drain the chickpeas.

For a smoother texture, peel skins from chickpeas by rubbing between your hands or pinching each chickpea. This step is optional but yields a creamier Butacha.

In a medium bowl, whisk together 3/4 cup tahini and 1/4 cup fresh lemon juice until it lightens in color and slightly thickens. Add about 2 tablespoons (30 ml) of the reserved chickpea cooking liquid or regular water to loosen; whisk until smooth and pourable. Taste and add up to 1/2 tsp salt if needed. Set aside.

If you haven't already, char the red bell pepper over a gas flame or under a broiler until the skin is blackened on all sides. Place in a bowl, cover to steam 10 minutes, then peel, seed, and roughly chop. You should have about 1 cup of roasted pepper.

In a small skillet, heat 1 tablespoon olive oil over medium-low heat. Add the garlic cloves and sauté just until fragrant and lightly golden, about 1–2 minutes; do not burn. Remove and let cool slightly.

In a food processor or blender, combine the roasted red pepper, sautéed garlic, 1 tsp mitmita or berbere (use berbere if you prefer less heat), 1/2 tsp ground cumin, and 1/2 tsp ground coriander. Pulse until smooth to make a spicy pepper-garlic paste. If the mixture is too thick, add 1–2 tablespoons of the reserved chickpea cooking liquid to help blend.

Place the drained cooked chickpeas in a food processor. Add the tahini-lemon mixture and the roasted pepper-garlic paste. Process until smooth, stopping to scrape down the sides as needed. If the mixture seems too thick, add up to 2 tablespoons (30–60 ml) reserved cooking liquid or water to reach a creamy hummus-like consistency.

Taste and adjust seasoning: add remaining 1/2 tsp salt if needed, additional lemon juice for brightness, or more mitmita/berbere for heat. Pulse to combine.

Spoon the Butacha into a serving bowl, smoothing the top. In a small skillet, warm 2 tablespoons olive oil with 2 tablespoons niter kibbeh (or melted unsalted butter) over low heat for 30–45 seconds until aromatic. Pour the warm oil-butter mixture over the center of the Butacha to create a glossy pool.

Sprinkle the top with 1/2 tsp smoked paprika, 1 tablespoon toasted sesame seeds, and 2 tablespoons chopped fresh cilantro or parsley. Drizzle a little extra olive oil if desired.

Serve warm or at room temperature with injera, flatbread, or pita, and raw vegetables.