Submit-hummus: Attempt these sauces made with labneh and nuts

Beet Garlic Labneh (proper), with its vivid fuchsia, is topped with garlic and lemon juice. Muhammara (left) is a Syrian mixture of roasted peppers crushed with walnuts and wheat crackers.
Picture by Zassel Rosette/KCRW

Who does not love a dip, one thing clean and thick sufficient {that a} fast swipe throughout the bowl with a crunchy cart will ship a richly flavored liquid to your mouth for a snack or maybe dinner. For a lot too lengthy we have been counting on the go-to for sauces: chickpeas. It is time to go a step additional and decide one thing new so as to add to your repertoire. I picked two that I make lots. One relies on labneh, strained and thickened yoghurt. It has the identical dipping really feel that bitter cream has. The opposite is nut-based, so it is full of protein and so satisfying that it could possibly be a part of a snack.

I’ve talked earlier than about my signature dip, the beet garlic labneh. Its fuchsia shade comes from the grated roasted beets within the labneh. Somewhat garlic and lemon juice elevates the dip. It is my favourite dip to accompany crudités. The second is muhammara, a Syrian combination of roasted peppers crushed with walnuts and wheat crackers, which is given a candy tart with pomegranate molasses. You may make muhammara with uncooked or roasted nuts, relying in your desire. It is best made with candy pink peppers that you simply roast your self, however I made it with good high quality roasted peppers. Most recipes are ready in a meals processor and roughly pureed, so there’s a little bit of texture. However Ottolenghi has a recipe that is made in a mortar and pestle and is a beautiful free texture that may be nice on toast. Each are straightforward to do, may be made forward of time, and make a colourful assertion.

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