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
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. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of teff recipes from breakfasts to desserts.
