Inspired by a regional restaurant's "Yumm" sauce, and recreated by Sarah Matheny in her book "More Peas, Thank You".
In a high-speed blender, combine oil, almonds, water and chickpeas. Blend until relatively smooth. Add remaining ingredients and blend until smooth. Transfer to a small bowl, cover and refrigerate until serving. Makes 1 1/2 cups of sauce.
Given that per the article in which I discovered this recipe it suggests putting a little of this over pretty much everything, I might suggest putting this in a squeeze bottle instead.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 62 | ||
Calories from Fat: 33 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.3mg | 0 % | |
Potassium 152.4mg | 4 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 3.2g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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