Red Flag on TLV Beach
When hummus becomes a culture and freekeh is sold at Whole Foods, you know that the “New Israeli Food” has reached far and wide.
Freekeh, a chewy, nutty grain, has roots as far back as the Old Testament and is often cooked in the Middle East. It’s not a coincidence that the 7 “species” mentioned in the Hebrew Bible are so much a part of the new Israeli cuisine. Continue reading
Anyone who has swiped steaming freshly baked pita around a bowl of authentic and creamy hummus knows the real deal when they taste it.
The chickpeas are blended to a velvety smoothness with the help of tehina (sesame paste), seasoned simply with chopped or pureed garlic, freshly squeezed lemon juice, a dusting of paprika and parsley. Done!
Sounds so simple, but it can easily go awry. Continue reading