1Soak 4 tablespoons fenugreek seeds in 1/2 cup cold water overnight, or until they are soft and have a jellied coating.
2Place the seeds and their soaking liquid in a blender and add 4 cloves garlic, 1/2 cup cilantro leaves, 2 teaspoons salt, the juice of 2 lemons, and 1 small dried hot red chile (seeded). Blend to a coarse purée. Store in the refrigerator up to 1 week. Serve with falafel or with pita bread for dipping.