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Middle Eastern Sauce

Gourmet.station's picture
  Soybeans 1 Cup (16 tbs)
  Water 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Low fat yogurt 1⁄2 Cup (8 tbs)
  Cumin 1 Teaspoon
  Sesame oil/Vegetable oil 1⁄2 Teaspoon
  Curry powder 1⁄4 Teaspoon
  Minced garlic 1 Teaspoon
  Salt 1⁄2 Teaspoon

Simmer soybeans in water with 1 teaspoon salt in a covered saucepan 3 hours; drain, reserving 1/2 cup liquid.
Puree soybeans with, remaining ingredients in a food processor or blender; add reserved liquid as necessary for a medium sauce consistency.
Serve warm over steamed vegetables, chicken, or lamb.
Or refrigerate until chilled and serve as a dip for assorted vegetables.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 891 Calories from Fat 357

% Daily Value*

Total Fat 40 g61.3%

Saturated Fat 6.6 g32.8%

Trans Fat 0 g

Cholesterol 6.8 mg2.3%

Sodium 2999.3 mg125%

Total Carbohydrates 64 g21.5%

Dietary Fiber 17 g68.2%

Sugars 20.8 g

Protein 70 g140.1%

Vitamin A 3.4% Vitamin C 22.2%

Calcium 74.7% Iron 171.6%

*Based on a 2000 Calorie diet

Middle Eastern Sauce Recipe