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