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Nutrition Facts
Serving Size 1 (303g) Recipe makes 4 servings
Calories 35
Calories from Fat 5		(15%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 34mg		1%
Potassium 215mg		6%
Total Carbohydrate 7.4g		2%
	Dietary Fiber 2.7g	10%
	Sugars 1.6g
Protein 1.7g		3%
detailed view... how is this calculated?

Hilbeh - Traditional Spiced Fenugreek Dip from Yemen

Recipe #385725 | 5 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Um Safia
Aug 17, 2009

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.

SERVES 4 -6 (change servings and units)

Ingredients

1 tablespoon finely ground ground fenugreek
1-1 1/2 liter boiling water (4-6 cups)
2 garlic cloves
1 large vine ripened tomato
2 teaspoons tomato paste
1 pinch caraway seed
1/2 teaspoon cardamom seed (from about 3-4 pods)
1/2 teaspoon chili flakes
sea salt

Directions

1
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.
2
Carefully pour the water off, to reveal surprising mound of fenugreek jelly.
3
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.
4
Serve as a dip for warm flat bread such as pitta etc.