Fenugreek Dip with Chillies (Yemeni Hulba)

Hulba is a type of 'salsa' that Yemenis usually dip into with bread or Khobz (a type of Yemeni bread). The flavour of it is a mixture of savoury and spicy, depending on how much jalapeños used. Hulba (also spelled as Hilbeh) can be used with pre-ground fenugreek powder or you can grind up some fenugreek seeds. It's made one of two ways, one is by heating up the pre-ground fenugreek powder with water and the other is by just setting the powder with the water mixture aside for an hour (the longer it stays the better). I'm going to show you the easy way, in my opinion, which is just setting it aside for an hour. I do it this way because what I usually do is set it aside, then I do my meal and when I'm done with everything all I have to do it make the hulba.

1½ Tbsp. ground fenugreek powder
½ tomato
½ cup cilantro
1 jalapeño
2 cloves garlic
water
sea salt
citric acid, to taste

Add the pre-ground fenugreek powder with about 2-3 Tbsp. of water.

Stir that together and let it sit while you cook your main dish.

After an hour or so, chop up your tomato, jalapeño, cilantro, and garlic, then add them into a blender with a little water, salt, citric acid, and the pre-fenugreek mixture.

Mix everything up and pour it into a little bowl and you're done.