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Hey, fellow foodies! Today, I’m super excited to share one of my all-time favorite dips with you – Zhoug, also known as Zhug, Sahawiq, or Bisbas. Originating from the Yemeni cuisine, this hot sauce is a flavorful explosion that will set your taste buds on fire – in the best way possible!
Usually, I would get my Zhoug fix from Trader Joe’s, but unfortunately, the nearest store is quite far from me. So, I decided to embark on a culinary adventure and make this fiery delight from scratch. And you know what? It turned out to be just as amazing, if not better, than the store-bought version!
• 1 bunch of cilantro
• 1 bunch of parsley
• 1 jalapeño
• zest and juice of 1 lemon
• 2 garlic cloves
• 1/2 tsp ground cardamom
• 1/2 tsp cumin
• drizzle of sriracha
• 2 TBSP EVOO
The possibilities are endless! Serve it as a dipping sauce for fresh veggies, slather it on crusty bread, spread it on toast, dip crackers in it, drizzle it over a tofu scramble, or toss it with pasta. Heck, you can even eat it with a spoon (no judgment here)! Trust me; once you try it, you’ll want to put it on absolutely everything.
Whether you’re a spice enthusiast or simply love exploring bold flavors, this Zhoug recipe is a must-try. It’s quick, easy, and guarantees to add a burst of excitement to your dishes. So, why wait? Get your blender ready and join the peace, love, and Zhoug revolution!
Happy dipping, drizzling, and devouring, my foodie friends!
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
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