In honor of Mama Pea’s second cookbook, I decided to make her highly raved about MMM sauce. While I was skeptical of the many different ingredients, I in no way doubted it’s delicousness.
What I didn’t realize was how fantastic it was going to be. It exceeded my expectations. Brady loved it as well. And although Anna called it hummus (which I let happen since she loves hummus!), she loved it too!
I see why Sarah specifically wrote that the recipe could easily be doubled. Too bad I didn’t follow her directions and double it to begin with because now I will have to wash out my food processor an extra time.

We drizzled the liquid gold on our dinner last night which included salmon, red onion + kale quinoa (recipe to come) and green beans.    
And once we started eating and realized how good it was, I moved the whole container onto the table for easier access.

MMM Sauce
from the recipe goddess: Mama Pea

• 1/4 c. almonds
• 1/3 c. water
• 1/4 c. chickpeas, drained and rinsed
• 1/4 c. nutritional yeast
• 2 1/2 T. lemon juice
• 1 t. minced garlic
• 1/4 t. salt
• 3/4 t. curry powder
• 1/2 t. dried oregano
• 1/2 t. dried cilantro

Her Note That I Didn’t Follow: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days

1. In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.

2. Add remaining ingredients and blend until smooth.

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