Elibet (Ethiopian Hummus) - cooking recipe

Ingredients

3 cups dried broad beans (baqueella)
1 cup sunflower seeds
4 tablespoons lemon juice
4 garlic cloves, crushed
1/2 teaspoon salt
2 tablespoons olive oil
5 cups water

Preparation

Rinse the sunflower seeds with cold water; in a cooking pot, cover it in cold water; boil for 15 minutes or until soft; strain in colander, discard the liquid; place the sunflower seeds in a food processor (blender), add 5 cups of cold water; grind and mash until all the seeds are crushed; strain and pour the sunflower juice into a cooking pot.
Rinse and put the broad beans in the sunflower juice; cook it for 30 minutes or until it is very soft.
Place the cooked beans in a blender or food processor. Add garlic, oil, salt, lemon, 1 cup or more of the boiled sunflower liquid, and two cube ice. Blend it for 4-5 minutes until thoroughly mixed and smooth.
Place the Elibet (Hummus) in a container or serving bowl; Serving it immediately with Injera, pita bread or any bread of your choice. Keep the rest in fridge.
Note: As broad beans come in green, beige or brown, use the beige to get the creamy color. If broad beans are unavailable, you may use chickpeas.