Buticha

Method

1. 1

   Make chickpea base: Bring water and olive oil to a low boil, then whisk in chickpea flour so it disperses without dry pockets.

2. 2

   Cook down: Add lemon, ginger and optional turmeric as the mixture bubbles; cook uncovered until water evaporates and the mixture becomes thick.

3. 3

   Cool and texture: Cool/chill the cooked chickpea mixture, then break/mash it with a fork into soft crumbles.

4. 4

   Add fresh garnish last: Just before serving, mix in finely chopped onion and seeded jalapeño.