Eaten as a dip or a spread, this is like bean dip without the beans but with all the nutrition! The bold flavors are reminiscent of spanakopita with feta, mint, dill, lemon, and olive oil. It’s very filling and you can easily make a meal out of it with some veggies and crackers. Alternatively, spread it on some pita or have it as part of a sandwich. It will firm up if not eaten immediately. To bring it back to its intended texture, stir in some water or a little more olive oil and lemon juice.
Est Prep Time: 35 minutes | Est Cook Time: 15 minutes
1. Bring 1 ½ cups of water to a boil, add the teff, cover and simmer for 15-20 minutes or until the water is absorbed. Toward the end of cooking, stir occasionally.
2. While the teff is cooking, add the oil and lemon juice to the blender then add the rest of the ingredients. It is important to add the liquid before the other ingredients so that the blades move freely.
3. Cool the teff by transferring it onto a dinner plate and spreading it into an even layer. After around 3-4 minutes, once it stops steaming, flip the teff over. (It doesn’t need to be in one piece – you are simply cooling the teff on the other side.) Once the teff is no longer steaming, transfer it into the blender. If it starts to steam when it’s in the blender, wait until it stops to begin blending.
4. Blend the ingredients, scraping the sides as necessary if it sticks to the sides of the blender. Use a tamp to push the ingredients down into the blades if you have one. If it’s too thick to blend, add a little water. You should end up with a spreadable consistency like hummus. Be careful not to blend when the teff is still hot or overblend or it will get gummy.
5. Serve immediately with your favorite crackers or crudité. Store in an airtight container in the fridge for up to 4 days. It will harden in the fridge. Vigorously mix in water a tablespoon at a time to achieve the original texture.
½ cup Maskal Teff grain, ivory or brown
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 ounces feta cheese, preferably sheep’s milk feta
2 green onions, roughly chopped
¼ cup packed cilantro leaves
¼ cup packed mint leaves
2 tablespoons dill fronds
Generous pinch freshly ground black pepper
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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.
