Buticha (ቡቲቻ — Ethiopian Spiced Chickpea Dip)

Buticha is a beloved Ethiopian fasting food — a cold, creamy chickpea dip spiked with jalapeño, lime, and earthy cumin. Served during fasting periods when meat and dairy are avoided, it appears as both a spread and a standalone lunch dish alongside injera or flatbread.

Serves: 4

Ingredients

• 400g (14 oz) canned chickpeas, drained and rinsed
• 1 small red onion, finely diced
• 2 jalapeños, seeded and minced
• 3 tbsp (45ml) olive oil
• 2 tbsp (30ml) fresh lemon juice
• 1 tsp (3g) ground cumin
• ½ tsp (1.5g) turmeric
• ½ tsp (2g) salt
• Small bunch fresh parsley or cilantro, roughly chopped
• 1 clove garlic, minced

Instructions

1. Mash the chickpeas with a fork or potato masher until roughly textured — you want some lumps for body, not a smooth paste.
2. Stir in the diced red onion, minced jalapeños, and garlic.
3. Add olive oil, lemon juice, cumin, and turmeric. Mix well.
4. Season with salt, taste, and adjust lemon and jalapeño to your preference.
5. Fold in most of the fresh herbs, reserving a pinch for garnish.
6. Chill for at least 30 minutes before serving — the flavours deepen as they rest. Serve cold or at room temperature with injera, pita, or fresh vegetable sticks.

Cook's Notes: For extra creaminess, add 1 tbsp tahini. If you prefer a spicier dip, leave the jalapeño seeds in. Buticha keeps well in the fridge for up to 3 days and makes an excellent packed lunch.