Delicious Vegan African Cuisine

Bambara Bean Hummus with Umami Palm Oil Drizzle

In this blog post, we make hummus using ingredients unique to West Africa. This hummus is flavorful, simple, rich in protein, and most importantly delicious.

This recipe was really sought after after sharing all the videos about Bambara groundnuts. He said it wasn’t thick and tasted similar to chickpeas, so I was advised to use it in a hummus recipe.

What is Bambara groundnut?

Bambara groundnut is a type of peanut that grows underground like peanuts. However, unlike peanuts, it resembles legumes and is like any other bean. It is native to West Africa, grows in arid areas and is known to be drought resistant. Unfortunately, Bambara groundnut is a very underutilized crop, and cultivation has declined significantly as more farmers have devoted themselves to growing high-yielding, high-productivity plants. But it’s still enjoyed throughout the region in aboboy-like stews, crushed into flour and steamed (known as okpa), or simply boiled and served with starchy balls like paps. increase.

There are many more things in Bambara groundnuts. It has a high protein concentration and is rich in fiber, magnesium, zinc, iron, potassium and unsaturated fatty acids. In our current climate crisis, Bambara groundnuts, like many indigenous African dishes, can be a great source of nutrition with such uncertain weather patterns.

Clockwise from left: Bambara beans, lemon, garlic, Grains of Paradise, Tahini

Sesame and African Continent

Sesame is known as the oldest cultivated oil seed. But did you know that it was originally from Sub-Saharan Africa? Yes, sesame has been an essential oil seed in West African cuisine for thousands of years. The ancestors of cultivated seeds were born in Africa and then cultivated in India. Also called sesame. Unlike friends in the Middle East, sesame is not crushed into nut butter, but fermented and used as a flavoring called ogiri. Ogiri is used in many soups and stews in Sierra Leone, Liberia and Nigeria.

Let’s talk about hummus

I’m not a hummus expert. In fact, I’ve referred to a guide to making Nisha Bora’s best hummus, so it’s not well equipped. You can find her recipe at this link: The best hummus.. She breaks down the process of making creamy hummus, simplifies it for non-hummus professionals, and works on important elements for traditional hummus. I used her recipe as a rough guide and tailored it to her own tastes. I also tried to find a reference about where the hummus originally came from, but there is some controversy about where it came from and therefore provides resources to check it. (((Click here for detailsThere is a conversation about the claim that it comes from present-day Egypt, and from Syria, based on the Torah, especially the ancient cookbooks that mention it in Ruth.

How can we make this hummus unique to West Africa?

The base of this recipe is Bambara beans, which have a flavor very similar to chickpeas. Following this, I would like to introduce some tahini that Africa also claims. I didn’t want to complicate the recipe, so I left lemon juice, salt and pepper. To add a spicy kick, I used Melegeta Pepper or a better known paradise grain. This spice is known as fake pepper — it’s not part of the Schinus molle family, but it has some fever. It has been used for centuries as a spice in many West African cuisines. Topping with bright red palm oil, fried onions, garlic and dawadawa to increase resistance.


This dish is highly customizable. You can retain the elements of the material and exchange some for more available materials. I recommend that people try and shop for these ingredients at their local West African store (check my FAQ for more information) and buy some of these ingredients. Paradise grains can be omitted and replaced with more black pepper. You can also adjust the salt and tahini levels to your liking. Bambara groundnut, Dawa, and red palm oil have a unique flavor and are recommended for those who are particular about it. For more information on Grains of Paradise, see this blog post. Check out this blog post for more information on red palm oil.

How to make hummus


  • White Bambara Groundnut 230g
  • 1/2 teaspoon baking soda
  • 1 lemon and 1/2 lemon juice (use less to reduce lemon flavor)
  • 1/2 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of freshly ground paradise **
  • 4 pieces of garlic
  • Tahini 1/2 cup
  • water
  • salt
  • 1/4 cup of red palm oil
  • 1 small finely chopped shallot
  • 1/2 teaspoon Dawadawa powder



1. Soak Bambara groundnuts in plenty of water and baking soda the night before. Baking soda begins the process of breaking down the outer layer of Bambara groundnut.


2. The next day, rinse the beans and boil in 4 liters of water for 1.5 hours or until tender. You can also use a pressure cooker to cook these beans. Cook the beans in about 2 liters of water for about 30 minutes.


3. When the beans are nicely tender, put them in a food processor and process for a few minutes.


4. Add tahini, lemon juice, 3 pieces of grated garlic, peppercorn and grains of paradise and re-treat until smooth.


5. Add salt to the taste. Added about 1 / 2tsp.


6. To thin the mixture, I poured some water (4 tbsp) to loosen the texture. Add more water for a looser texture.


7. When you have hummus, spread it on a plate and transfer it to oil.


8. In a pan, heat the red palm oil until it melts. Add onions, dawadawa and 1/4 teaspoon salt and fry for a few minutes. It rains lightly on the hummus.


9. Serve with your favorite vegetables or chips. I served with tostones.


** For paradise grains, you can replace it with black pepper.

Related Articles

Leave a Reply

Your email address will not be published.

Back to top button