Hilbeh Traditional Spiced Fenugreek Dip From Yemen Recipes

ALIZA'S VEGAN YEMENITE HILBEH FENUGREEK DIP

Aliza's Vegan Yemenite Hilbeh Fenugreek Dip image

Provided by Aliza Horowitz

Time P1D

Number Of Ingredients 9

Ingredients

3 tablespoons finely ground fenugreek
2 cups water
Juice of one lemon
1.5 teaspoons salt
2 teaspoons minced garlic
2 cups fresh parsley or cilantro
1 jalapeno pepper
1 large tomato, diced
Pepper to taste

Steps:

In a non-metallic bowl, mix the fenugreek with 2 cups of water. Cover and leave to soak overnight.
The next day, pour off the excess water from the top. Do not strain!
Add the lemon juice and blend, using either a hand held stick blender or a food processor.
Blend until you notice the consistency becoming gelatinous and fluffy, about 1-2 minutes.
If it looks dry and clumpy, add 2 tablespoons of water and blend again.
Add the remaining ingredients and blend.
Pour into a bowl and serve immediately, or refrigerate to use later.

HILBEH - TRADITIONAL SPICED FENUGREEK DIP FROM YEMEN

Hilbeh - Traditional Spiced Fenugreek Dip from Yemen image

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.

Provided by Um Safia

Categories Vegetable

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 35.5, Fat 0.6, SaturatedFat 0.1, Sodium 32.8, Carbohydrate 7.4, Fiber 2.6, Sugar 1.6, Protein 1.8

SPICED CARROT DIP

Spiced Carrot Dip image

This is a quick easy dip that is healthy and light. It is a great recipe to put out, prior to a meal, for guests to pick at or as something to snack on. I made this on the weekend as I had my family over for my sister's birthday. I have also made this along with other dips when I have had 20-30 people over for a party, as something to snack on, while I am getting together the main affair.

Provided by The Flying Chef

Categories Vegetable

Time 18m

Yield 1 1/2 cup

Number Of Ingredients 8

Ingredients

4 medium carrots, peeled and chopped coarsely
1 tablespoon olive oil
2 garlic cloves, crushed
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
150 g Greek yogurt
2 tablespoons fresh coriander, chopped finely

Steps:

Boil or microwave carrots until soft, drain.
Heat oil in a frying pan cook garlic and spices until fragrant.
Blend or process carrot, spices, yogurt and coriander until smooth.
Refrigerate until needed.
Serve with either homemade dippers or store bought.

Nutrition Facts : Calories 161.7, Fat 9.9, SaturatedFat 1.4, Sodium 116.1, Carbohydrate 18.4, Fiber 5.3, Sugar 7.5, Protein 2.1

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