muhammara sauce
My mission this summer is simple yet delicious dishes & this sauce does just that for your meal.
Muhammara is a Syrian-born sauce and means ‘reddened’ in Arabic & you’ll see in a second why it’s so fitting!
Now, let’s dive into the recipe so you can get yourself some reddened sauce, too!
MUHAMMARA SAUCE
Vegan, gluten-free & very low oil
Equipment needed: high-speed blender (like this one)
Makes: approx 2 cups of sauce
INGREDIENTS:
1 jar of roasted red peppers (leaving the oil behind)
2 cloves of garlic
juice of 1/2 a lemon
3/4 cup raw walnuts (I love this brand)
1 tbsp tahini
1 tsp cumin
a dash of red chili flakes (optional + based on your spice preference)
DIRECTIONS:
Place all ingredients into blender & blend until smooth.
Use on desired dishes/meals. I love cooking up a batch of quinoa, then oven roasting whatever veggies I have on hand / seem fitting for the sauce. The pic above & the pic below are two different veggie variations with the same quinoa base & sauce topping!
Store any leftover sauce in the fridge for up to 5 days.
To summer nights that fill your belly with goodness!
