Soak fenugreek seeds in cold water for 12 to 18 hours until a jelly-like coating is evident on seeds. Drain off water. Place fenugreek in blender jar with garlic and coriander and blend to a coarse puree, adding salt, lemon juice, chili if used and enough cold water to draw ingredients over blades. Turn into a jar, seal and store in refrigerator. Use as a bread dip or as specified in recipes. Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7.8mg||0 %|
|Potassium 150.5mg||4 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 7.7g|
|Protein 2.6g||4 %|
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Calories per serving: 48
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