Yeminite Fenugreek Dip (Hilbey)
1 heaping Tablespoon dry ground fenugreek seeds
3 cups water
1/4 cup olive oil
1 cup water (about)
4 cloves garlic
juice of 1 small lemon
1/2 teaspoon salt (or to taste)
1 jalapeno pepper (optional)
I got this recipe from an old Yemenite woman. There are many ways to make it...this is her way.
Put well ground fenugreek seeds into bowl with 3 cups water stir well and let sit for at least 8 hours (can be less but the taste will change) The seeds will sink to the bottom of the bowl and become a jelloy mass. Pour off any water that remains on the top and spoon the seed mass into a blender. Add all the additional ingredients and blend well. The water can be adjusted to make this thicker or thinner. I prefer to keep it sort of thick in order to scoop it up with fresh pita. Hilbey is also spooned into soup to add flavor or can be eaten with salad or as a dip for fresh cut veggies.
Fenugreek is an amazing food and actually belongs to the legume family so it is about 30% protein. It has a lot of medicinal properties, and it also tastes great. I do find, however, that either people love it, or they hate it, but it's worth a try.