Eritrean Fenugreek Legume Spread

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This fragrant Eritrean spread, built around soaked fenugreek seeds blended with garlic, lemon, and warm spices, is a beloved breakfast and snack across the highlands. Earthy, tangy, and gently peppery, it's traditionally scooped up with warm flatbread for a protein-rich start to the day.

Nutrition Facts

Per serving (estimated)

• 195 kcalCalories
• 11 gFat
• 1.5 gSaturated Fat
• 20 gCarbs
• 8 gFiber
• 1 gSugar
• 8 gProtein
• 320 mgSodium
• 410 mgPotassium
• 135 mgCalcium
• 5 mgIron
• 6 mgVitamin C
• 20 mcgVitamin A

Ingredients

For the spread

• 1 cup whole fenugreek seeds
• 1/2 cup yellow split peas
• 4 cloves garlic, peeled
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon berbere or mild chili flakes
• 1 teaspoon fine sea salt, plus more to taste

Directions

1. Rinse the fenugreek seeds and split peas under cool running water, then place in a bowl, cover with about 2 cups of water, and soak for 8 hours or overnight.
2. Drain the soaked legumes and transfer them to a small saucepan. Add 1 1/2 cups of fresh water, bring to a boil, then reduce heat and simmer gently for 20 to 25 minutes, until the fenugreek and split peas are very soft and beginning to break down.
3. Drain off any excess cooking liquid, reserving a few tablespoons in case you want to loosen the spread later, then transfer the cooked legumes to a food processor.
4. Add the garlic, olive oil, lemon juice, cumin, berbere, and salt to the food processor. Blend for 1 to 2 minutes, scraping down the sides once, until you have a thick, slightly grainy paste.
5. Taste and adjust the seasoning with more salt, lemon juice, or chili flakes to balance the tangy, earthy, and gently hot notes. If the paste feels too dense, blend in a splash of the reserved cooking water to loosen it to a spreadable consistency.
6. Spoon the hilbet into a shallow bowl, make a small well in the center, and finish with a light drizzle of olive oil.
7. Serve at room temperature with kitcha flatbread, soft injera, pita, or crackers as a savory breakfast spread or appetizer.

Cook’s Notes

• For a nuttier, richer flavor, swap the yellow split peas for cooked chickpeas or peeled fava beans.
• Sprouting the fenugreek seeds for 24 to 36 hours before cooking makes the spread milder, sweeter, and easier to digest.
• Stir in a tablespoon of tahini or smooth peanut butter at the end for extra creaminess without masking the fenugreek flavor.
• Stored in a sealed jar, the spread keeps in the refrigerator for up to 5 days; loosen with a teaspoon of water before serving.
• If berbere is unavailable, a small pinch of smoked paprika plus black pepper gives a similar warm backbone.

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