Sauces & Spreads

Cilantro and Fenugreek Dip - Israeli Green Sauce

Cilantro and fenugreek dip - an authentic green Israeli spread with soaked fenugreek, cilantro and garlic - perfect with pita

⏱ 45 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona

1
Soak the fenugreek seeds in cold water at least 8 hours.
Bowl
2
Rinse and drain.
Colander
3
Put the cilantro, fenugreek seeds, garlic, olive oil, lemon juice, cumin, chili and salt in a blender.
Blender
4
Add the water and blend into a smooth paste.
Blender
5
Serve at room temperature with bread.

99calories

3 gprotein

7 gcarbs

8 gfat

● protein 10%● carbs 26%● fat 64%

Per serving (64 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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Fenugreek: measured in tbsp in this recipe: 1 tbsp = 15 g · 323 kcal per 100 g · More about Fenugreek →
Cilantro (coriander leaves): measured in pieces: one ≈ 50 g · 23 kcal per 100 g · More about Cilantro (coriander leaves) →
Water: measured in tbsp in this recipe: 1 tbsp = 15 g · 0 kcal per 100 g · More about Water →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Hot paprika: measured in tsp in this recipe: 1 tsp = 2.4 g · 282 kcal per 100 g · More about Hot paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →

Blender · 💡 Workaround, changes the dish: Stick blender (Less smooth, mainly for liquids) · Food processor (Less smooth with liquids)
Bowl · Also works: Pot (None)
Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.