Cava Skhug Recipe

This Cava Skhug Recipe is small but powerful. The first time I tasted skhug at Cava, I was shocked. One spoon. Big flavor.

Bright herbs. Serious heat. This Cava Skhug Recipe stays bold but fresh. It wakes up any meal. I now make it weekly at home.

Today, I will show you how to make Cava Skhug easily. You need simple ingredients. You need a blender. And you need love for strong flavors.

Why I Love Making This Skhug

I love skhug because it feels alive. The herbs smell fresh. The chilies bring fire. Every spoon feels exciting. It reminds me of busy kitchens and shared plates.

I drizzle it on bowls and wraps. I stir it into hummus. Sometimes I just dip bread. It makes plain food feel special. That is kitchen magic to me.

Equipment List

• Food processor or blender
• Cutting board
• Sharp knife
• Measuring spoons
• Small bowl
• Spoon or spatula

Recipe Overview

• Recipe Name: Cava Skhug
• Servings: 8
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Course: Sauce
• Cuisine: Middle Eastern
• Calories: 70 kcal per serving

Ingredients You Need for Cava Skhug

• Fresh cilantro – 1 cup, packed
• Fresh parsley – 1 cup, packed
• Green chili peppers – 2 medium
• Garlic cloves – 4
• Ground cumin – 1 teaspoon
• Ground coriander – 1 teaspoon
• Salt – ¾ teaspoon
• Lemon juice – 1 tablespoon
• Olive oil – ¼ cup
• Cold water – 2 tablespoons

Step-by-Step Guide

1. Wash the Herbs

Wash cilantro and parsley well. Dry completely. Extra water can weaken flavor and texture.

2. Prepare the Chilies

Remove stems from chilies. Remove seeds if you want less heat.

3. Peel the Garlic

Peel garlic cloves. Smash lightly to release strong flavor before blending.

4. Add Herbs to Blender

Place herbs into food processor. Pulse briefly to break them down.

5. Add Spices and Garlic

Add garlic, cumin, coriander and salt. Pulse again until mixed well.

6. Add Lemon Juice

Pour in fresh lemon juice. It brightens the sauce and balances heat.

7. Add Olive Oil Slowly

Drizzle olive oil while blending. This creates smooth and creamy texture.

8. Adjust with Water

Add cold water slowly. Blend until sauce looks loose but thick.

9. Taste and Adjust

Taste skhug. Adjust salt or lemon if needed.

10. Rest Before Serving

Let skhug rest five minutes. Flavors settle and deepen beautifully.

Expert Tips & Variations

• Use gloves when handling chilies.
• Keep herbs very fresh for best color.
• Add jalapeños for milder heat.
• Add serrano peppers for strong heat.
• Use lime instead of lemon for twist.
• Add mint for fresh variation.

History or Fun Fact About the Dish

Skhug comes from Yemen. It traveled with Jewish communities to Israel. Families made it fresh every day.

No two skhugs taste the same. Some are green. Some are red. Cava serves a green version. It celebrates herbs and heat together.

Pairings & Complementary Recipes

This Cava Skhug Recipe pairs with almost everything. Spoon it over grilled chicken. Drizzle on roasted vegetables.

Stir into hummus. Add to grain bowls. Spread on sandwiches. Even eggs love skhug. One sauce can change many meals.

Occasion or Event Ideas

Serve skhug at casual dinners. Add it to mezze spreads. Bring it to barbecues. Guests always ask about it.

It is great for build-your-own bowls. It also works for meal prep. Small jar. Big flavor.

Storage and Reheating Tips

• Store skhug in airtight jar.
• Keep refrigerated up to one week.
• Add olive oil layer on top.
• Do not reheat skhug.
• Stir before each use.

Nutrition Information

Nutrient	Amount per Serving
Calories	70 kcal
Fat	7 g
Carbohydrates	2 g
Protein	1 g
Fiber	1 g
Sodium	180 mg

Health Benefits

Skhug is fresh and plant based. Herbs provide antioxidants. Chilies boost metabolism. Olive oil adds healthy fats.

Garlic supports immunity. This sauce adds flavor without heavy calories. A little goes a long way.

FAQs about Cava Skhug Recipe

Is Cava skhug very spicy?
Yes, skhug is meant to be spicy. You can control heat by removing chili seeds or using milder peppers.

Can I make skhug without a food processor?
Yes, use a mortar and pestle. Chop finely first. Texture will be rustic but still delicious.

How long does homemade skhug last?
Stored properly, it lasts one week refrigerated. Olive oil on top helps keep color fresh.

Can I freeze skhug for later use?
Freezing is not ideal. Herbs lose brightness. Fresh skhug always tastes best.

What makes skhug different from pesto?
Skhug uses spices and chilies. Pesto uses nuts and cheese. Skhug is bolder and spicier.

Final Thoughts

This Cava Skhug Recipe proves small sauces can change everything. Fresh herbs. Strong spice. Simple steps.

Once you learn how to make Cava Skhug, you will use it often. It brings energy to meals. One spoon turns food exciting. Keep it fresh. Keep it bold.