How I make Hilbet from scratch
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.
Hilbet
fenugreek, fava beans and lentils flour
Ingredients
- 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
Instructions
- 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
Notes
- 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
click here for Silsi recipe
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.
I so happy to read that you liked my recipes. Thank your for the love always God Bless!
Hi,
Can you please tell us which kind of fava beans are used? The large wide flat ones or small round ones?
Thank you.
Thank you for your question Asmeret The ones like back home smaller organic