Peter Dale’s Pecan Muhummara
[Our final Sauce Week post comes to us from Chef Peter Dale, of The National in Athens, Georgia. Take it away, Peter!]
I first had this dish in Jordan several years ago, and it was served as a dip with hummus. You can certainly do that, but I like using it as a sauce. It works particularly well with lamb, but would also be great with chicken and a meaty fish like swordfish.
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