Salted almond butter with sumac and chili from Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar (page 114) by Amy Chaplin

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Accompaniments: Pickled carrots with coriander and chile

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Notes about this recipe

  • sosayi on September 25, 2019

    Wonderful! I used Aleppo chile flakes (which I think pair so well with the sumac) and then a bit more cayenne to compensate. Such great flavor. I've used it to snack on with cucumbers and also tried a variation on the sandwich she recommends: toasted bread, the almond butter, sauerkraut, shredded carrots, cucumber, and some mashed white beans that I had to hand. A lovely spread to have in the pantry.

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