Chermoula Dressing


  • 2 garlic cloves, peeled

  • 1/4 cup roughly chopped, loosely packed cilantro

  • 1/2 cup roughly chopped, loosely packed parsley

  • 1 teaspoon lemon juice

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cumin seeds (lightly toasted in a pan) or 1 teaspoon ground cumin

  • 1/3 cup olive oil

  • Sea salt to taste

  • Optional: a pinch of cayenne or red pepper flakes

Combine all ingredients in a blender or food processor. Serve with vegetables. It keeps in the fridge for a week.

Source: Mark's Daily Apple