Not even the COVID-19 pandemic can keep us away from our beloved hummus! We’re so grateful to our local hummusiyas that have been delivering the good stuff to our doors as we practice social-distancing. And we empathize with those who are craving the flavors of Israel from afar! If you’re waiting to travel to Israel and dive into a bowl before inhaling some falafel drizzled in tahini, now is the perfect time to try your hand at making these classics yourself. Beteavon!
Packed with plant-based goodness, hummus is a favorite staple Israeli food for vegans and carnivores alike. Tel Aviv is the unofficial vegan capital of the world – bursting with innovative restaurants serving up everything your heart desires. But no matter where you go in Israel, you’ll always have hummus! And once you’ve become an enthusiast, there’s no turning back. Now you can make it at home to satisfy your cravings in-between travels!
-3 cups of chickpeas, soaked overnight and cooked for 1.5-2 hours (or canned-we won’t tell anyone!)
-2 cloves raw garlic
-1/3 cup raw tahini
-the juice from 1 lemon
-a pinch of salt
-a generous drizzle of olive oil
-a dash of cumin and paprika
Puree all ingredients in a food processer until silky.
Add more olive oil, tahini, lemon juice, and spices to taste until you have achieved your ideal flavor and consistency.
Garnish with extra chickpeas and a dash of paprika, cumin, sumac, and olive oil.
This one is super simple and captures the essence of Israeli food in one bite! From near or far – pita zaatar tastes like home.
-5 pita pockets
-5 tablespoons of olive oil
-3 tablespoons of zaatar
-a pinch of salt
-a pinch of sumac (optional)
Pre-heat the oven to 375F.
Mix the spices with the olive oil and spread on the pita – then bake for 8 minutes or until toasty.
At the heart of every table – Israeli salad is as simple to make as it is delicious!
-2 cups chopped cucumber
-2 cups chopped tomato
-1/2 cup chopped red pepper
-1/4 cup chopped red onion
-1/4 finely chopped fresh mint
-1/4 finely chopped fresh parsley
-2 tablespoons lemon juice
-2 tablespoons olive oil
-dash of salt
-optional: dash of sumac and paprika, 1/4 cup chopped radishes
Mix all ingredients together and enjoy!
Everyone who’s ever been to Israel has a memory of indulging in this savory delight! Falafel is the epitome of Israeli comfort food and is easy to make at home! It can also be baked instead of fried if you prefer a lighter option! This recipe will hold you over until you can travel to Israel and hit up your favorite spots once again!
-1 cup dried chickpeas, soaked overnight (don’t use canned chickpeas as it affects the consistency)
-1/2 cup chopped onion
-1 cup chopped parsley
-1 cup chopped cilantro
-1 small green chili pepper (optional)
-3-4 garlic cloves
-1 tsp cumin
-1 tsp salt
-1/2 tsp cardamom
-1/4 tsp black pepper
-1/2 tsp paprika
-2 tbsp chickpea flour
-1/2 tsp baking soda
-oil for frying
Soak the dried chickpeas overnight (make sure to put enough water!)
Drain and rinse the chickpeas and add them to a food processor, along with the other ingredients except for the chickpea flour and baking soda.
Pulse until the mixture is the consistency of coarse sand, then add to a mixing bowl and stir in the chickpea flour and baking soda.
Cover the mixture and refrigerate for 1 hour.
Form the mixture into falafel balls -adding small amounts of lemon juice if it’s too dry.
Fry falafel balls in hot oil for 1-2 minutes and serve immediately!
You can also pan-fry falafel or bake at 420F for 30 minutes – use a baking sheet and flip halfway through!
Jazz up the classic version and drizzle it on everything!
-3 crushed garlic cloves
-3/4 cup chopped cilantro
-3/4 cup chopped parsley
-1 teaspoon cumin
-2 teaspoons salt
-1 cup tahini
-1/4 cup fresh lemon juice
Pulse all ingredients in a food processor, adding the tahini and lemon juice last. Gradually add a small amount of water and salt until the flavor and consistency is to your liking-now close your eyes and dream about the next time you travel to Israel!