Shabbat Shalom !
While I got started with the preparation of tonight’s dinner, I couldn’t refrain from thinking (again!) about out last trip to Israel, earlier this year. We had such a wonderful time visiting the country and meeting up with friends whom we hadn’t seen for a few years ! And the food !! Mmmmmmmmm the foooooooooood !!!!
Even before we got in the plane in Nice, we were craving for hummus and falafels. Craving… We were dreaming about hummus, we were dying for hummus, we were absolutely desperate for hummus !!!! So when we landed in Tel-Aviv…
Nope, we didn’t eat hummus at the airport nor anywhere else because it was 3.00am. On the second day though, morning first thing, we directly ran to the Shuk Ha-Carmel, the local market, and went seeking for an attractive booth of hummus and falafel combo.
For 7 shekels (which is very cheap !), we got the falafels-topped-with-hummus-in-pita-bread of our lives ! Perfection, honestly !
But still, we wanted to eat hummus the Israeli way, which is basically having hummus as a main full dish and not just as a starter, or an appetizer or a side dip. FULL DISH, we said ! So, on the day we booked a day trip to Mitzpe Ramon in the Negev Desert (absolutely fantastic place by the way !), we were lucky to have a wonderful driver and guide who took us to his favorite hummus place in the area for our lunch break after a fun camel ride over an ancient crater. His name is Alon Kruger, and I recommend anyone who goes to Israel to book him for day trips as we did. He can be reached by clicking this very link here. This is our lunch photographed down there, and guys, let’s be honest, that really was the Israeli food experience we were looking for and a taste of the Holy Land with flavors that we will never forget, ever !
Anyway, back to my kitchen for tonight’s shabbath dinner. Thinking about Israel, Hummus, Alon, Camels and Falafels, I just decided to make hummus, as an entrée. Although this time I try to stick to the official original recipe, I can’t help it but I have to add a little something that is my personal touch. That’s the Israeli way anyhow, because indeed even though the basis of hummus recipe are sacred there, every local inhabitant adds in more or less of what is better to his own taste (paste ingredients or toppings). So here comes my Official Recipe of Hummus for a Special and Holy World Food Challenge.
- A can of chickpeas
- 150 ml of Tehina (aka Tahini = sesame liquid paste)
- lemon juice
- olive oil for the mixture, then for topping
- half a plain unsweetened yogurt
- 6 small cloves of fresh garlic (or 3 to 4 medium cloves)
- salt and pepper
- toppings : olive oil, paprika, minced parsley, kosher hot green peppers
- In a large mixing bowl, thoroughly mix all the ingredients except the toppings.
- If the paste if too thick to your own taste, slowly add-up a bit of cold water and continue mixing.
- Pour your divine hummus on a small platter.
- Add the toppings
- OMG. enjoy your incredible hummus with homemade braided bread till the last bite !
Before you go, did you know my first cookbook got published? It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen, and it’s available online, you’re just a click away, RIGHT HERE!
Created and Written by Sophie Rebibo-Halimi. © 2015, All Rights Reserved.