Lupin Free Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Ground sumac blooms beautifully when it soaks in apple cider vinegar, releasing a tangy, almost fruity depth that pairs with bright lemon juice, warm turmeric, and a whisper of ginger for a dressing that feels genuinely special. A slow drizzle of extra-virgin olive oil while whisking brings it all together into a glossy, emulsified vinaigrette that clings to greens, roasted vegetables, or grain bowls without turning watery. For anyone navigating lupin sensitivities, store-bought dressings and spice blends can be a minefield of hidden legume-derived additives — this one is built entirely from whole, straightforward pantry ingredients with nothing to second-guess. The optional raw honey adds just enough sweetness to round out the acidity without tipping into cloying territory. It comes together in minutes and keeps well in a jar, making it one of those back-pocket recipes you'll reach for again and again.
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Learn more →Ingredients
6 servings
- 3 tbsp ground sumac
- 3 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- ⅓ cup extra-virgin olive oil
- 1 small clove garlic, finely grated
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the sumac and apple cider vinegar in a small bowl and let stand for 5 minutes until the sumac softens and the liquid turns a deep burgundy.
- 2
Add the lemon juice, grated garlic, salt, turmeric, ginger, and honey (if using) to the bowl and whisk until the salt dissolves.
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