How I make Hilbet from scratch

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Delicious fava bean, fenugreek and lentil cream, made during lent in Ethiopia but all year recipe for vegans. usually served with with Silsi (tomato and berbere sauce), I use as Deeping for my veggies as well. definitely one of the family’s favorites.


fenugreek, fava beans and lentils flour
5 from 1 vote
Prep Time 1 d
Cook Time 20 mins
Course Main Course
Cuisine Ethiopian
Servings 4


  • 1.5 tbsp fenugreek flour
  • 2 tbsp lentil flour
  • 3 tbsp fava bean flour or fava and garbanzo mix
  • 1 pinch salt
  • 1/2 tsp Vinegar
  • 8 cups Water


  • Soak fenugreek powder with 6 cups of water 2 hrs- overnight
  • Get rid of the water
  • Add Fava and lentil flours 1 cup of water, then mix well (use hand mixer)
  • Add the rest 1 cup of water, mix well
  • Cook the mixture for 10-15 on low temperature string contentiously
  • let it cool about 1-2 hours
  • Take about 2-3 tbsp of the mixture beat on stand mixer or hand mixer for about 10 mins or until creamy and light


  •  This cream is eaten with Silsi ( tomato and berbere stew) but can be deeping for veggies and other stews 
  • It can be stored in the freezer for 2-3 (must be air tight container) or 1 week in the fridge.
  • It will lose its fluffiness so it is better to use it right away
Keyword Eritreanfood, ethiopianfood, favabeans, Fenugreek, glutenfree, healthy, samracooks, veganrecipe

click here for Silsi recipe

4 thoughts on “How I make Hilbet from scratch”

  • 5 stars
    I have been trying your recipe and it is delicious. Not only I like your choice of clean and organic food. Congratulations again.
    Ellen Bella from YouTube.

  • Hi,

    Can you please tell us which kind of fava beans are used? The large wide flat ones or small round ones?

    Thank you.

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