Ethiopian Hummus Recipe

Prepare chickpeas (optional softer texture)

If you want an ultra-smooth hummus, remove skins: pinch each chickpea between thumb and forefinger to slip off the skin. This is optional but yields a creamier result. Alternatively, simmer drained chickpeas in 1 cup water for 10 minutes to soften, then drain.

Blend hummus

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic, olive oil, cold water, salt, and ground cumin. Process on high until mixture is smooth and creamy, about 2–4 minutes, scraping down the sides as needed. If mixture is too thick, add additional cold water 1 tablespoon at a time until desired consistency is reached.

Adjust seasoning and texture

Taste and adjust salt, lemon, or cumin. For brighter flavor, add up to 1 tablespoon more lemon juice. For more tahini-forward flavor, add up to 2 tablespoons tahini. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a wide shallow well in the center for the topping.

Heat oil and butter

In a small saucepan over medium-low heat, warm the neutral oil and niter kibbeh (or unsalted butter) until the butter melts and the mixture is shimmering but not smoking, about 1–2 minutes.

Bloom spices

Remove the pan from heat and immediately stir in the berbere, mitmita (if using), and smoked paprika. Stir vigorously for 20–30 seconds to bloom the spices in the hot fat. This releases fragrance and deepens flavor. Be careful: spices can sputter; if so, let the oil cool slightly then stir.

Assemble topping

Let the spiced oil cool for 30–60 seconds, then carefully pour the mixture into the well you made in the hummus, so the oil radiates outward. The hot oil will perfume the hummus and create a bright red-orange pool on top.

Finish and garnish: Sprinkle chopped cilantro and toasted pine nuts over the hummus, and drizzle the remaining tablespoon of olive oil around the edge. Place lemon wedges on the side for additional brightness.

Serve: Serve the Ethiopian-style hummus warm or at room temperature with injera or warm pita. For a family dinner pack, portion into a shallow wide dish and provide extra berbere or mitmita on the side for guests to add heat to their liking.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Rewarm gently before serving and reheat a tablespoon of oil with a pinch of berbere and pour over to refresh the topping.