Dips & Sauces, Sides
Zhoug
Recipe by Greens of the Stone Age
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Zhoug is a flavourful, fragrant Middle Eastern green chilli sauce that adds that extra oomph to any dish. Perfect served with salads, hummus, potatoes, vegetables, and more!
Compatible with
Cooking mode
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- 50g fresh coriander
- 30g fresh parsley
- 4 green chillies
- 2 cloves of garlic (peeled, halved)
- 90ml olive oil
- 2 tbsp lemon juice
- 1 tsp agave nectar/ maple syrup
- 3/4 tsp ground cumin
- 1/2 tsp ground cardamom
- 1/4-1/2 tsp sea salt
- A pinch chilli flakes
Utensils
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Step 1
Remove the leaves from the coriander and parsley and add to the bowl of the food processor. You can add a few small stems but no big ones!
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Step 2
De-seed the green chillies, saving the seeds if you’d like a spicier sauce, then roughly chop. Add to the food processor bowl along with the remaining ingredients.
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Step 3
Run the CHOP programme a couple of times, scraping down the sides in between then select LOW and blend until everything is finely chopped and incorporated.
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Step 4
Transfer to a serving dish and cover with cling film. Refrigerate for 1 hour to let the flavours develop then sprinkle some chill flakes on top and serve.
Notes:
Zhoug can be stored in an airtight container within the refrigerator for up to 1 week.
For a spicier zhoug add reserved chilli seeds that were removed.
