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EthiopianAuthentic Cuisine

Buticha

Serves 4 to 6 Dip vegan, Appetizers

Buticha

Buticha is a beloved staple of Ethiopian fasting kitchens, where its presence is a comforting and nourishing call to the table. This dish is deeply rooted in everyday cooking, offering a straightforward and generous approach that resonates with home cooks. As a part of fasting traditions, it is enjoyed without the richness of dairy or meat, focusing instead on the wholesome and satisfying flavors of its simple ingredients.

The taste of buticha is a delicate balance of tangy lemon juice and earthy chickpeas, with a subtle hint of garlic that rounds out its profile. Its creamy texture, achieved without any dairy, is both light and fulfilling. The olive oil lends a smooth finish, making it a delightful dish to savor during fasting days, where simplicity and flavor meet harmoniously.

Ingredients

  • 2 cupscooked chickpeas — mashed
  • 2 tbsplemon juice
  • 2 tbspolive oil
  • 1garlic clove — minced
  • 1/2 tspfine salt

Method

  1. Begin by preparing your ingredients. Drain and rinse 2 cups of cooked chickpeas thoroughly to remove any excess liquid. Peel and finely mince 1 garlic clove to ensure it incorporates smoothly into the paste. Measure out 2 tablespoons of lemon juice and 2 tablespoons of olive oil, and keep them ready for mixing.
  2. In a large mixing bowl, combine the chickpeas, minced garlic, lemon juice, olive oil, and 1/2 teaspoon of fine salt. Use a potato masher or the back of a sturdy fork to begin mashing the chickpeas. Aim for a smooth consistency, though a few small chunks can add texture.
  3. Continue mashing until the mixture becomes a cohesive paste. Taste the Buticha to check for seasoning; adjust with a little more salt or lemon juice if needed. The paste should have a balanced, tangy flavor with a hint of garlic.
  4. Transfer the Buticha to a small serving bowl. Smooth the top with the back of a spoon to create an even surface. This will make it more visually appealing when served.
  5. Serve the Buticha alongside traditional Ethiopian dishes such as injera, kitfo, or tibs. Its creamy texture and bright flavor make it a perfect accompaniment, inviting everyone to gather and enjoy the meal.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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