Israeli fare celebrates the exotic spices, cherished traditions, and bright, bold flavors of its historic region. This cuisine is making a huge splash here in the states—the same way French and Italian cooking did in the 20th century!



MAKES ABOUT 2 CUPS

1 medium golden beet
3 cloves garlic, unpeeled
2 cups cooked chickpeas, drained, rinsed
3 tablespoons tahini
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 to 3 tablespoons ice water
½ teaspoon cumin
½ teaspoon coriander
toasted seeds or paprika
fresh cut veggies
grilled pita with olive oil and za’atar
sea salt


  1. Preheat the oven to 400°F.
  2. Drizzle the beet with olive oil, and then wrap the beet and garlic together in foil.
  3. Place on the baking sheet, and roast for 40 to 45 minutes or until the beet is fork-tender.
  4. When cool enough to handle, peel the beet skins.
  5. Chop the beet, and place it in a blender.Squeeze roasted garlic from their skins and add to blender, along with chickpeas, tahini, olive oil, lemon juice, and 1½ teaspoons salt.
  6. Squeeze roasted garlic from their skins and add to blender, along with chickpeas, tahini, olive oil, lemon juice, and 1½ teaspoons salt.
  7. Slowly drizzle ice water, and blend until smooth, about 5 minutes.
  8. Add cumin and coriander, and blend for another 30 seconds.
  9. Chill at least 30 minutes until ready to use, and take out 30 minutes before serving. This can be made a day in advance.
  10. Drizzle with good olive oil, a sprinkling of toasted seeds, and/or parsley.

TIP:

You can also make this with red beets for a vibrant red color. 


Photography by Photography by Gieves Anderson Food+styling by Carlo Geraci

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