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Zhoug (Spicy Cilantro Sauce) with Classic Hummus and Crudités Recipe

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4.4 from 15 reviews

This recipe features two vibrant Middle Eastern classics: Zhoug, a spicy cilantro-based sauce bursting with fresh herbs and warming spices, and creamy homemade hummus made from blended chickpeas and tahini. Together, they create a flavorful and healthy duo perfect for serving with gluten-free crackers and fresh vegetables as a delicious appetizer or snack.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 12 servings
  • Category: Sauce & Dip
  • Method: Blending
  • Cuisine: Middle Eastern
  • Diet: Gluten Free

Ingredients

Zhoug Sauce

  • 1 bunch of cilantro (washed, leaves and stems)
  • 2-3 garlic cloves (2 large or 3 small)
  • 2 jalapeno or serrano peppers (with seeds)
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1/2 teaspoon peppercorns or freshly ground pepper, to taste
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lemon juice (about 1/2 lemon)
  • 1/3 cup olive oil
  • 1/2 teaspoon red pepper chili flakes (optional)

Hummus

  • 15 ounce can chickpeas (garbanzo beans), drained and rinsed
  • 2 tablespoons tahini (sesame paste)
  • 1 garlic clove
  • 2 tablespoons lemon juice (about 1/2 lemon)
  • 1/2 teaspoon kosher salt (more to taste)
  • 2 tablespoons olive oil
  • 3-4 tablespoons water (as needed for smooth consistency)

To Serve

  • 1 package Crunchmaster gluten-free crackers (or other gluten-free crackers)
  • Variety of crudités (fresh vegetables)

Instructions

  1. Prepare the Zhoug: Place the washed cilantro, including leaves and stems, into the food processor and pulse 4-5 times to roughly chop.
  2. Add spices and aromatics: Add the garlic cloves, jalapeno or serrano peppers (with seeds for heat), ground cardamom, ground cumin, peppercorns or fresh ground pepper, kosher salt, red pepper chili flakes if using, and lemon juice into the food processor. Pulse the mixture until smooth but still textured.
  3. Incorporate olive oil: Pour in 1/3 cup olive oil and process on high speed until the sauce is well combined and reaches a smooth consistency that is thick but pourable. Add more olive oil if needed to adjust texture.
  4. Season to taste: Taste the zhoug sauce and add additional salt or red pepper flakes as desired for more heat. Set aside.
  5. Make the hummus: In a clean food processor, combine drained chickpeas, tahini, 1 garlic clove, lemon juice, salt, olive oil, and 3-4 tablespoons of water. Blend until very smooth, adding more water if needed to reach a creamy consistency.
  6. Adjust seasoning: Taste the hummus and add more salt if needed.
  7. Assemble for serving: Transfer the hummus to a serving dish. Spoon 3-4 tablespoons of the prepared zhoug sauce over the top.
  8. Serve: Serve alongside gluten-free Crunchmaster crackers and a variety of fresh vegetables for dipping.
  9. Store leftovers: Place any leftover zhoug into a resealable glass jar or storage container and refrigerate for up to one week.

Notes

  • Zhoug is quite spicy; adjust the number of peppers and inclusion of seeds according to your heat preference.
  • If the zhoug sauce is too thick, add more olive oil gradually to achieve a pourable consistency.
  • The hummus can be adjusted by adding more water or olive oil for creaminess.
  • Use fresh cilantro with stems for authentic flavor and texture in zhoug.
  • Store zhoug in an airtight container in the refrigerator to maintain freshness up to 7 days.
  • Serving with gluten-free crackers and crudités makes this a perfect appetizer or snack for various dietary needs.

Find it online: https://cheftinaskitchen.com/zhoug-spicy-cilantro-sauce-with-classic-hummus-and-crudites-recipe/