Every respected hummus shop in Jerusalem and other parts of Palestine has its own version of this fiery, tangy, slightly garlicky sauce,
which gets spooned or drizzled over all hummus and other dishes to elevate every bite. This sauce serves as a delicious counterbalance to the rich, creamy texture of hummus, particularly during breakfast. Its infusion of flavors adds depth and a refreshing brightness to the dish,
invigorating the palate with each spoonful.
Use the sauce as a condiment, generously spooning it over fried eggs, hearty soups, and rich stews. Each dollop brings forth an additional layer of complexity, enhancing the overall experience. I’ve used it in some of my recipes — for example, my eggplant & chickpeas with green lemon sauce (recipe above) and loaded sweet potatoes with black-eyed peas (recipe in Boustany). – Excerpted with permission from Sami Tamimi’s Boustany (Ten Speed Press, 2025).
½ cup / 10g fresh parsley, finely chopped
1 green chile, finely chopped
5 tbsp / 75ml lemon juice
2 tbsp white wine vinegar
2 garlic cloves, crushed to a paste
salt
In a small bowl, combine the parsley, chile, lemon juice, vinegar, garlic and a heaping 1⁄4 teaspoon of salt and serve at once. Keep the parsley separate if making ahead of time and add just before serving. This sauce keeps for up to 3 days in the fridge.