📝 About This Recipe
Buticha is a beloved Ethiopian staple often served during fasting seasons, celebrated for its remarkable resemblance to scrambled eggs or a rich egg salad despite being entirely vegan. Crafted from finely ground chickpeas and brightened with a generous amount of fresh lemon juice and green chilies, it offers a refreshing, protein-packed bite. This dish perfectly balances the earthiness of legumes with a sharp, citrusy zing, making it an essential component of any traditional Veggie Combo (Yetsom Beyaynetu).
🥗 Ingredients
The Chickpea Base
- 1 cup Chickpea flour (sifted to remove lumps; also known as Besan)
- 2 cups Water (divided into 1 cup portions)
- 1 teaspoon Kosher salt (or to taste)
The Aromatics and Dressing
- 1/4 cup Extra virgin olive oil (high quality for best flavor)
- 1/3 cup Fresh lemon juice (about 2 large lemons)
- 1/2 cup Red onion (very finely minced)
- 2 pieces Jalapeño or Serrano peppers (seeded and finely minced)
- 2 cloves Garlic (pressed or grated into a paste)
- 1/2 teaspoon Ground mustard seed (adds a traditional subtle bite)
- 1/2 teaspoon Black pepper (freshly cracked)
Garnish
- 2 tablespoons Fresh cilantro or parsley (finely chopped)
- 1 teaspoon Olive oil (for drizzling)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the sifted chickpea flour and 1 cup of water until a smooth, lump-free slurry forms.
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2
Bring the remaining 1 cup of water to a gentle boil in a small non-stick saucepan over medium heat.
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3
Slowly pour the chickpea slurry into the boiling water, whisking constantly to prevent any clumping.
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4
Reduce the heat to low and continue to cook, stirring frequently with a wooden spoon for 8-10 minutes. The mixture will thicken significantly into a dense paste.
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5
Once the mixture is thick and the 'raw' taste of the flour has disappeared, remove the pan from the heat. Spread the paste onto a flat plate to cool completely.
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6
While the chickpea base cools, prepare the dressing by whisking together the olive oil, lemon juice, garlic, salt, pepper, and ground mustard in a separate large bowl.
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7
Stir the finely minced red onions and green chilies into the dressing mixture.
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8
Once the chickpea paste is cool to the touch, it will have firmed up. Use a fork to break it into small, pebble-sized crumbles.
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9
Add the crumbled chickpea base into the bowl with the dressing and aromatics.
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10
Using a whisk or a fork, vigorously mix the ingredients together. The goal is to emulsify the oil and lemon juice into the chickpeas until the texture becomes creamy yet slightly chunky, similar to egg salad.
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11
Taste and adjust the seasoning, adding more lemon juice for brightness or salt if needed.
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12
Cover and refrigerate for at least 30 minutes. This allows the flavors to meld and the chickpea base to absorb the zesty dressing.
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13
Transfer to a serving bowl, garnish with fresh herbs and a final drizzle of olive oil before serving cold.
💡 Chef's Tips
Always sift your chickpea flour; it is prone to clumping which can ruin the silky texture. For a smoother consistency, you can pulse the final mixture briefly in a food processor, though traditional Buticha has a bit of texture. If the mixture feels too dry after mixing, add a tablespoon of cold water or extra lemon juice to loosen it. Be sure the chickpea paste is completely cool before adding the oil and lemon, otherwise the oil may separate and become greasy. Adjust the heat by leaving the seeds in the jalapeños if you prefer a spicier kick.
🍽️ Serving Suggestions
Serve as a scoop on a platter of fresh Injera (Ethiopian flatbread). Pair with Gomen (collard greens) and Misir Wot (red lentils) for a complete vegan feast. Use it as a unique, protein-rich dip for pita chips or sliced cucumbers. Enjoy alongside a crisp, dry white wine like a Chenin Blanc to complement the lemon acidity. Serve as a refreshing side dish during a summer barbecue or picnic.