Every few weeks, I like to play around with different cuisines and go all out on an authentic dinner from another country. We’ve done Indian, Thai, asian fusion, Vietnamese, Mexican and Ethiopian, among several others. We continue to come back to them all, but Ethiopian is especially fun because I get to make the Injera bread and grind up my own Berbere spice blend. The dinner usually consists of some form of lentil dish, some spicy sweet potatoes, lots of greens (typically spinach), and complete with homemade Berbere spice and injera bread. For those of you unfamiliar, Berbere is the classic Ethiopian spice made with a combination of cardamom, chili, ginger, peppers and several other spices to give a delicious spice blend. Injera is their fermented bread, made from Teff flour and used often as the plate, or base of their meals. For me, between the huge number of vegetarian dishes, the fermented bread and the delicious blend of spices, Ethiopian is the perfect cuisine.
So when Raw Spice Bar sent me spices from their Ethiopian Box box to try, there was no question that Ethiopian was happening again! The monthly Raw Spice Bar package comes with three spice blends for you to try and is a great way to expose yourself to new cuisines or different spices you wouldn’t otherwise buy. The Ethiopian Box included Berbere Spice, Ethiopian Mitmita Spice and Unpumpkin Pie Spice. The first two were obviously the perfect addition to my Ethiopian night, using the Berbere in the lentils and veggies, the Mitmita (a much spicier option) on a carrot and spinach dish and I have since used them both lots in everything from roast veggies to soups and stews to curries. And of course, in this dip. After soaking (too many) black eyed peas for dinner one night, I had a huge jar of them left to use. What better way to use them than to turn them into a delicious dip! Perfect for raw veggies, great with flatbread, and of course you could add this to your Ethiopian night from the delicious flavours of the Berbere Spice.
If you aren’t familiar, black-eyed peas are a source of resistant starch, making them a great addition to your diet. Resistant starch means that part of the starch of the beans passes through our digestive system undigested and acts as food for the good bacteria in our gut. It is essentially a prebiotic. Good gut bacteria is necessary to keep our digestive tract healthy, help aid in digestion, help in the production of Vitamin K and ease the walls of our small intestine as food passes through. These little beans act as a form of soluble fiber doing all kinds of great things in your stomach! Not to mention, they are still a great source of protein. Now, between the lovely flavours of the dip, the benefits of the beans and given how easy this dip is to make, you better get yourself a pack of black-eyed peas and start cooking!
Ethiopian Black Eyed Pea Dip
The combination of berbere spice and black eyed peas makes this dip a delicious appetizer to serve for friends or perfect to pack for a healthy lunch.
- 1 cup black eyed peas, cooked
- 1/2 cup chickpeas, cooked
- 3 tbsp water
- 1 tsp hemp oil
- Juice of half a lemon
- 1 tbsp coconut milk
- 1-2 tsp berbere spice (depending on how hot you want it)
- 1/2 tsp salt
- Add all the ingredients to a blender and puree until smooth. Top with a bit of olive oil and serve with raw veggies or flatbread.
Raw Spice Bar sent me the spices, free of charge to review on the blog. Thanks for supporting Chronicles of Passion and the people who support me!