Hummus is a pleasure any time of year, however when it's warm outdoor it seems a great deal more frequently due to the fact it is so brief and smooth to make and a pride to experience on the patio on a lazy day. This unique recipe became a chunk exceptional as it has an Ethiopian twist. I made up a selfmade batch of a hot and fragrant spice combo, berbere, this is often the key component in Ethiopian cooking. I don't have a number of enjoy with Ethiopian delicacies, but my historical past in Indian cooking honestly made the introduction less complicated than expected.
Berbere is highly spiced, however now not overly so. It provides a one of a kind blend of chili and fragrant spice flavor to this hummus. But it is no longer simply the berbere that gives this hummus a completely unique taste. Classic hummus is made with tahini similarly to chickpeas, but this version uses toasted ground sunflower seeds floor to a butter in place of tahini. The sunflower seeds provide a amazing rich nutty flavor in the back of the hot and aromatic berbere.
More hummus recipes from Lisa's Vegetarian Kitchen:
Avocado Chickpea Hummus
Spicy Indian-Style Hummus
Marinated Sun-Dried Tomato Hummus with Olives
Lemony Basil Hummus
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