Cilantro-Cumin Dip
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup neutral oil, such as grapeseed or safflower
- 5teaspoons cumin seeds
- 2½cups fresh cilantro
- 3tablespoons rice vinegar
- 1tablespoon seasoned rice vinegar (see Note) or additional rice vinegar
- 2teaspoons Dijon mustard
- Pinch cayenne
- Fine sea salt, to taste
- Sugar or other sweetener, to taste (see Note)
Nutritional analysis per serving (3 servings)
221 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 11 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 7 grams protein; 183 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Pour oil into a small saucepan and add cumin seeds. Bring to a simmer over medium-low heat and simmer very gently for 10 minutes. Let cool.
- Step 2
Put cilantro, vinegars, mustard and cayenne in the bowl of a food processor or in a blender and pulse to combine. With the motor running, drizzle in the cooled cumin oil and seeds until the mixture is emulsified and the color lightens.
- Step 3
Taste and add salt and sugar as needed. Pulse once more and transfer to a serving bowl. Cover and refrigerate until ready to serve.
- Seasoned rice vinegar contains ingredients like monosodium glutamate, or MSG, salt and sugar. If you don't have it on hand, use regular rice vinegar and add salt and sugar to taste.
Private Notes
Comments
This is funny; as I read the title of this recipe I thought "Betcha someone will ask how to make it without cilantro." and you did not disappoint! Reading the comments and queries is so entertaining. Can I substitute zucchini for carrots in carrot cake? How can I convert a standing rib roast to my vegan diet? Make something else, kids.
By sheer number of world cultures which use it daily, cilantro is the #1 herb on earth. It cannot be replaced by parsley, to which it is related. A much better solution might be for cilantro-haters to learn, as I did, to slowly develop a taste for it. It is possible, especially with cumin and chilis. After all, 5 billion people or so can't all be wrong. So, if at first you don't succeed, try and try again! You may be happily surprised and go from hating to loving!
i think it's both-some people perceive the taste of cilantro as objectively bad due a genetic trait; others simply do not care for it. either way, no one should waste time 'learning to like' something they don't by forcing themselves repeatedly to eat it, esp when there are so many other delicious foods to be had! i personally love cilantro, tho there are other foods i came around on - but it happened by chance/naturally, not because i forced myself to eat them over and over.
This is great. I did not have cumin seeds so used 1/2 teaspoon of ground cumin. I mixed it with with rice. I held back a little on the oil and it was still a tad oily but this is a great basis for a million things to do with cilantro! Thanks.
Anyone know how long this keeps in the refrigerator? Assume it can be frozen.
This is very close to an Indian chutney into which pakoras, samosas an other deep-fryed snacks are dipped. Pretty much a rip off. Having said that, may I suggest making it with 2/3 coriander and 1/3 mint. Even more delicious. Or just with mint, and you will have the best English-style mint sauce for roast lamb. Anything is better than that mint jelly which is often offered with lamb.
Advertisement