Hulba dip: less than 5 calories per tablespoon

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dramati1947
dramati1947 Posts: 4
in Recipes
This is a dip very popular in Yemeni dishes. You will need
ground fenugreek for this recipe. Be careful one tblsp of ground
fenugreek goes a long way.
Step 1: soak one tblsp of ground fenugreek in water, preferrably
over night. Why? It gets rid of the bitterness of the fenugreek
and that’s how our mother’s taught us to make it.

Step 2: After you have left it to soak overnight –throw away the
water and take the fenugreek paste (yes it has turned into a
paste like mixture) and place in a blender.

Step 3: Add one tomato (preferably still a little hard–not ripe and
mushy), a clove of garlic, 3 tblsp of cilantro chopped, 1 green
chilly (or less if you like), juice of one whole lemon, salt to taste.

Step 4: blend until it is a frothy consistency.

Step 5: Pour into a bowl and serve with salad, vegetables, and almost anything. It can be used as a dip or a topping.
. If it is too thick, thin with more lemon. Some use vinegar.

If you eat at least one tablespoon a day your blood sugar and blood pressure will fall.

Replies

  • oonaghmolly
    oonaghmolly Posts: 46 Member
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    sounds great - thinned down it would be a good salad dressing as well I think
  • melaniecheeks
    melaniecheeks Posts: 6,349 Member
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    That certainly sounds different! Must see if I have any fenugreek on my spice windowsill.
  • dramati1947
    dramati1947 Posts: 4
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    It is a great salad dressing. Some people leave it thick and frothy and dip raw vegetables in...like tomato, celery and such.
  • dramati1947
    dramati1947 Posts: 4
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    Most health foods sell fenugreek seeds for next to nothing. you take the seeds (about one tablespoon) and grind it in a blender, then soak them for 24 hours in water. Drain the water, place them in the fridge for a few hours and mix them with the rest of the ingredients. Season to taste. I use balsamic vinegar and a bit of lemon.

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