HILBEH - TRADITIONAL SPICED FENUGREEK DIP FROM YEMEN
Hilbeh is an amazing dip which is delicious when eaten with freshy baked or toasted flat bread. It is kind of a cross between a jelly, a chutney & a salsa... You'll be amazed to see how it's made! Try this for an unusual starter or appetizer. Time to make doesn't include the fenugreek soaking time.
Provided by Um Safia
Categories Vegetable
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the fenugreek powder in a large bowl. Pour plenty of boiling water over the powder & stir. Using lots of water helps take away some of the bitterness of the fenugreek. Leave to stand for at least 5 hours or overnight if possible.
- Carefully pour the water off, to reveal surprising mound of fenugreek jelly.
- Place the garlic, tomato, tomato puree, caraway seeds, cardamom seeds, chilli flakes & salt in a blender & process until very smooth. Taste for seasoning. Add the fenugreek jelly & pulse to mix.
- Serve as a dip for warm flat bread such as pitta etc.
Nutrition Facts : Calories 35.5, Fat 0.6, SaturatedFat 0.1, Sodium 32.8, Carbohydrate 7.4, Fiber 2.6, Sugar 1.6, Protein 1.8
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