I went to Israel last year. I was on a fabulous Women’s trip that was a little sight seeing and a lot of spiritual education. How could it not be spiritual with 260 women? The trip is based in Jerusalem and there are lots of day trips throughout the country, to Masada, Tel Aviv and Tsfat, among other places. When I left for Israel, I was armed with my laptop and fork. I was going to blog about my spiritual journey and surely the amazing food that would accompany it. Well the best laid plans as they say. I should have made sure to have comfortable dancing shoes and sweat mopping towels.

Our first stop was Tsfat, in the north. It was amazing and beautiful. There were 260 women dancing together and drinking on the northern coast. We were served Israeli salad and hummus with huge, fresh made pitas. We were served beautiful pickled vegetables that had just the right amount of tart and sweet. The entrée came and it was salmon encased in fresh herbs, garlic and olive oil. It was served with simply grilled sweet potatoes and mushrooms. We were tired, hot and hungry and the meal did its job to satiate us. When we were thirsty we had cold water. When we thought we couldn’t stay awake even one more moment, there were fireworks and cold Goldstar beer. And then more dancing and singing, hugging and crying. What an amazing night! And I wrote all about it.

Thanks to chefs like Ottenlenghi, the rest of the world is experiencing Israel’s wonderful food scene. When you walk through the open markets in Tel Aviv or Jerusalem the vibrant colors and aromas are intoxicating. Lunch on our first day was the most amazingly authentic and delicious falafel. I had it loaded with pickles and cabbage and tahini with hummus and French fries. It was exactly what I wanted in an Israeli falafel.

This year my husband will be going on the men’s trip. I’ve done my best to tell him where to go for the best falafel and hummus. To not miss the hidden wine shop in Tsfat. He will find that the shashuka at the hotel is a great way to start each morning and that even Israel has great Chinese food.

Of the 30 different hummus’ I ate while I was in Israel, I came home with this recipe. It is the best one I had and I love the tang of lemon.



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  1. Drain and rinse the chickpeas. Put them in a large pot with shallots, salt and dried pepper (I like to add a whole peeled carrot, sweetness, but its optional). Cover with cold water by one inch. Bring to a boil and simmer for an hour or two.
  2. Drain, but reserve the liquid. Discard all but the chickpeas.
  3. Puree about half the chickpeas in a food processor with 2 Tablespoons of the reserved cooking liquid. Add the garlic and remaining chickpeas and continue to puree.
  4. While pureeing add lemon juice, tahini, olive oil and spices.You may add additional cooking liquid if needed, but don't let it get runny.
  5. Taste and adjust seasoning. Garnish with a drizzle of olive oil and a sprinkle of paprika. Serve with fresh, warm pita.
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