Whipped Bean Paste · Tigrayan Breakfast
Hilbet
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The fenugreek in hilbet gives the dish a faint bitterness and a distinctive aroma that Tigrayan cooks consider essential — leaving it out is said to make the dish taste unfinished.
Hilbet is made by grinding fava beans, fenugreek and lentils into a fine powder, then cooking and whipping the mixture into a smooth, cream-like paste. A pool of hot berbere sauce sits at the center and it's scooped up with injera.
Why it's made this way: As a filling, protein-rich vegan dish, hilbet is a staple during the many fasting periods observed in Tigrayan Orthodox Christian households, when meat and dairy are off the table.
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