DISH RESEARCH · Dish
Buticha
A chilled Ethiopian chickpea-flour salad blended with lemon, olive oil, onion, pepper, jalapeño and garlic.
About Buticha
Buticha is an Ethiopian chickpea salad or spread often compared with hummus, though it is built from cooked chickpea flour rather than whole chickpeas and tahini. This profile follows chef Fetlework Tefferi's bright chilled version.
The flavour is lemony and clean, with the nuttiness of chickpea flour, fruity olive oil, sweet red pepper and a fresh jalapeño bite.
It is pale and creamy with fine flecks of onion and pepper, thick enough to scoop while remaining lighter and softer than a dense bean purée.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Buticha
Fetlework Tefferi's Ethiopian Chickpea-Flour Buticha.
- Chickpea flourCooked legume base
- WaterCooking liquid
- GarlicAromatic
- Jalapeño pepperFresh heat
- Red onionSharp aromatic and garnish
- Red bell pepperSweet pepper and garnish
- Fresh lemon juiceAcid
- Olive oilRichness and texture
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Chickpea flour:
- Water:
- Garlic:
- Jalapeño pepper:
- Red onion:
- Red bell pepper:
- Fresh lemon juice:
- Olive oil:
Origins & food traditions
The selected recipe is by Ethiopian chef and restaurateur Fetlework Tefferi and fixes chickpea flour, water, garlic, jalapeño, red onion, red bell pepper, fresh lemon juice and olive oil.
Countries
- Ethiopia
- EthiopiaCatalogue link pending review
Cuisines & regions
- Ethiopian Cuisine
- East African Cuisine
- Ethiopian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.