East Africa · Side
Hilbet (Whipped Fenugreek and Legume Paste)
Silky, vigorously whipped fenugreek and toasted legume emulsion crowned with fiery serrano-infused spiced oil.
The story
Originating among the Tigrinya and Saho communities of Eritrea, hilbet is the crowning culinary centerpiece of fasting Wednesdays and Fridays (Tsom) when meat and dairy are strictly forbidden by the Orthodox Church. Rather than a simple dip, hilbet relies on the mucilaginous properties of fenugreek seed flour (hulbat) whipped vigorously with cooked chickpea and fava flours until the paste pales into an airy, marshmallow-like foam. A traditional cook knows that fenugreek must be soaked in multiple changes of cold water before milling to leech out aggressive bitter glycosides while preserving its emulsifying saponins.
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