Hilbert ( whipped fava beans with sauce and Teff injera)
1/2 cup hilbet/ (grained fava beans and fenugreek )
2 piece onion ( diced)
1/2 cup olive oil
3- 4 chopped tomatoes, canned tomatoes
1 tbsp tomato paste
Fresh rosemary or dry and ground rosemary
salt and pepper
First, mix the Hilbet flour with cold water. leave it for few minutes it will mix well and it helps not to have lumps.
add more water to the mixture .turn on the stove and bring to boil. stir continuously .cook it 25-30 minutes till you get the thick texture. turn off the heat and let it be cool down. Keep it in the refrigerator for an hour.
puree the onions in the blender.add the onion In a medium skillet oven over medium-high heat. Stir frequently until the water evaporates and the onions start until light brown color. Once the onions begin golden brown, add 1/2 cup oil and some berbere.cook for 10 to 15 minutes. Add tomato sauce and tomato paste to the mixture, Reduce heat to medium-low to simmer. adding more water if needed so the sauce doesn’t get dry the longer you cook the better taste and allows for the berbere to become less spicy .cook about 40 minutes – an hour simmer occasionally, add salt, pepper and add fresh or dried and ground rosemary simmers few more minute and turns off.
Now take out the Hilbet from the refrigerator and whip with a hand mixer until the texture is very soft, white Fluffy, light and smooth then serve with the sauce and injera.
you can eat with any kind of sauce or spicy wot( Stew ) ( and injera or sourdough bread or pita.