I visited, ran the Tel Aviv half, gorged on hummus, halva and baklava, drank my weight in pomegranate juice, travelled from one end of the country to the other and, in the process fell madly in love with Israel.
This past weekend I was flooded with memories of that wonderful adventure and decided that, if I can't go to Israel, I can bring Israel to me.
Or, more precisely, to my kitchen.
So I pulled out my beloved Jerusalem cookbook and set about making my first batch of from scratch traditional Israeli hummus.
I soaked the chickpeas overnight.
Sunday afternoon I boiled them and removed as many as their skins as possible.
I tossed the mushy mess into the food processor, added tahini, freshly squeezed lemon juice, freshly crushed garlic and iced cold water.
I blended until absolutely smooth.
I put it in a bowl under plastic wrap to let it 'settle'.
A few hours later, pour souper, I spread the hummus on a plate and drizzled olive oil and lemon juice over it the way they did it for us in Jerusalem. Topped with pan heated pine nuts and fresh parsley = delicious!
Fresh pitas ripped by hand and crunchy veggies were used for dipping.
And, for dessert?
Pomegranates and baklava of course!
Just a little hummus teaser for you.