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.

• Ready In: 5 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  finely ground fenugreek seeds
• 1 -1 1⁄2 liter boiling water (4-6 cups)
• 2  garlic cloves
• 1  large  vine ripened tomatoes
• 2  teaspoons tomato paste
• 1  pinch caraway seed
• 1⁄2 teaspoon cardamom seed (from about 3-4 pods)
• 1⁄2 teaspoon  red chili pepper 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.