When Shulie over at Food Wanderings asked me to do a guest post as part of her Israel Series, I was beyond honored. Shulie is Indian Jewish, grew up in Israel, and now lives in the United States. Her blog is simply gorgeous and is filled with incredible recipes that reflect her unique background. We’ve become great Twitter friends as well, and I urge you to find her on Twitter at @foodwanderings and on Facebook. I decided to write about my favorite culinary destination in Israel: Jerusalem’s Mahane Yehuda Market. And, because Shulie wanted an Israeli recipe to accompany it I selected one of the most Israeli recipes in the book: hummus.
You’ll have to head over to Food Wanderings for the post and recipe, but I’ll give you two tips for making authentic hummus at home. The first trick is to use dried chickpeas. Yes, this requires soaking them overnight and then simmering them for a few hours, but it’s mostly hands off, and it’s totally worth it. I used to make hummus using canned chickpeas and I can tell you it’s a huge difference. Second, use the best quality tahina you can find.
Now, for a little tour of Mahane Yehuda and a delicious hummus recipe, hop over to Food Wanderings and check it out. B’teyavon! (Bon Appetite!)