I re-made my zhoug sauce with bread crumbs + walnuts to create a GREEN muhummara and let me tell you, it’s incredible. Recipe is below ⬇️ as always! #onmytoast: @bluehillfarm 100% whole wheat sourdough, smashed 🥑, green muhummara, 6:30 jammy eggs from @happyeggcousa, aleppo pepper & @zeytinoil olive oil! 🌿✨ GREEN MUHUMMARA RECIPE: Ingredients: - 3/4 cup breadcrumbs or 2-3 pieces of stale bread (you could dry out bread in the oven at 200°F for 20 mins!) - 3/4 cup walnuts - 1 bunch parsley - 1 bunch cilantro - 1 yellow bell pepper - 1-2 jalapeño peppers (optional) - 3/4 cup olive oil - 2-3 cloves garlic, minced - 1 TB corriander - 1-2 TB red chili flakes - 1 tsp cumin - 1 tsp cardamom - 1 tsp salt + more to taste Directions: 1. If you don’t have breadcrumbs already, dry out your bread or use stale bread & pulse in a food processor until fine. 2. Pulse walnuts in food processor until fine. 3. Place walnuts & breadcrumbs in a mixing bowl. 4. Put remaining ingredients in food processor & blend until you get a smooth sauce (zhoug). Add more olive oil if too thick. 5. Mix green sauce with walnuts & breadcrumbs. Taste for salt. 6. Enjoy!!! Amazing as a dip with crackers, as a marinade for a walnut-crusted spicy salmon, with a dollop of labneh & veggies as a snack! This dip is VEGAN & can be made GF if you swap in GF breadcrumbs 😋
