Hilbeh (Fenugreek & Coriander Paste)

      2 ts Fenugreek seeds                   1/2 ts Salt
    1/2 c  -Cold water                         2 ts Lemon juice
      2    Garlic cloves                       1 sm Hot chili (optional); seeded
    3/4 c  Chopped coriander leaves

  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.