Hilbeh (Yemeni Fenugreek Dip) is a traditional Yemeni recipe for a classic dip or sauce made from a chug chilli base blended with fenugreek seeds, black pepper and lemon juice. The full recipe is presented here and I hope you enjoy this classic Yemeni version of: Yemeni Fenugreek Dip (Hilbeh).
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Ingredients:
3 tbsp fenugreek seeds, ground
1/2 tsp sea salt
1/4 tsp freshly-ground black pepper
1 tsp freshly-squeezed lemon juice
1 tbsp freshly-made schug
water, as needed
Method:
Take whole fenugreek seeds and grind to a powder in a coffee (or spice) grinder. Combine the freshly-ground fenugreek and salt in a small bowl. Pour in water so that the water level is 1cm above the fenugreek. Cover and set aside for 12 hours.
After this time, carefully pour out the water then scrape the fenugreek mixture into a blender along with 120ml water, the lemon juice, schug and black pepper. Blend thoroughly (add more water if too stiff).
Continue processing until the mixture is foamy. Scrape into a bowl and serve as a dip.
Hilbeh can be stored in the refrigerator for up to 2 days.
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