Snack · 15 min · ethiopian

Buticha

If you like chickpea flour, you’ll love this Ethiopian snack — 15 minutes from craving to table. It is weeknight cooking that still hits your targets — 4 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Chickpea flour
• 2 cups Water
• 3 tbsp Lemon juice
• 3 tbsp Olive oil
• 2 cloves Garlic
• 1 Jalapeño
• 1/2 tsp Turmeric
• 1 tsp Salt

Steps

1. Whisk the chickpea flour into cold water until smooth. Bring to a boil, stirring constantly, then simmer 8 minutes until thick like hummus.
2. Off the heat, beat in the lemon juice, olive oil, minced garlic, and turmeric until glossy.
3. The texture should be silky and spoonable — thinner than hummus, thicker than a sauce. Adjust with water.
4. Top with minced jalapeño and a thread of olive oil.
5. Serve warm or at room temperature with injera for scooping. Fasting-day gold.

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