PANTRYFLEX

blend · herb sauce

NATIONAL AWARD WINNERPrep 10 min

Iraqi Hamusta Sauce

Independent adaptation of a publicly published Michael Solomonov recipe. Not affiliated with, sponsored by, or endorsed by Michael Solomonov.

Michael Solomonov's Iraqi Hamusta Sauce, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 60 ml, Olive Oil 120 ml
Lemon Juice 60 mlOlive Oil 120 ml

Ingredients

  • Cilantro — 2 cups packed (60 g)
  • Parsley — 1 cup (30 g)
  • Garlic — 4 cloves
  • Lemon Juice — 1/4 cup (60 ml)
  • Olive Oil — 1/2 cup (120 ml)
  • Cumin — 1 tsp (2 g)
  • Salt — 1 tsp (6 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Iraqi Hamusta Sauce wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 3 national awards

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Provenance

Israeli-American chef of Zahav in Philadelphia; James Beard Outstanding Chef and Best Chef: Mid-Atlantic. Modern Israeli cooking documented in Zahav: A World of Israeli Cooking.

Adapted from a Michael Solomonov recipe (Zahav / Israeli Soul reprints).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Zahav / Israeli Soul reprints (published as “Iraqi Hamusta Sauce”). Full citation lives in Provenance.

Companion jar