Hilbeh - Traditional Spiced Fenugreek Dip From Yemen - cooking recipe

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

Preparation

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.