Hilbeh

Yemeni fenugreek dip.

This is a Fairtrade version of a recipe from pennilessparenting.com.

150 g

fenugreek seeds (methi)

cherry tomatoes

4 cloves

garlic

FAIRTRADE lemons

5 g

salt

5 g

ground cumin

5 g

Zaytoun Fair Trade za'atar herb mixture

25 ml

Zaytoun FAIRTRADE olive oil

to taste

ground black pepper

to taste

ground chilli

Soak the fenugreek overnight in plenty of cold water.

Chop the tomatoes in two.

Skin the garlic.

Juice the lemons, discard pith and peel.

Drain the fenugreek and put the seeds into a food blender.

Add the tomatoes, and crushed garlic, lemon juice, salt, cumin and Za’atar.

Pulse the blender to mix the ingredients.

Add the oil and blend for 2 minutes.

If too bland, add black pepper, chilli and / or more lemon juice, blending as you go, until the flavour is right.

If too dry add 15ml cold water and blend (or add more oil but be careful not to let the taste of the oil dominate the dip).

Once the flavour is to your liking, blend until the dip is smooth enough.

Chill in the refrigerator for 30 minutes.

Serve chilled with pitta bread.

Hilbeh does not keep well, because the garlic flavour develops and dominates. Make only as much as you can use on the day.