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In the JNF Kitchen: Easy crispy chickpea delight
Jewish National Fund
Categories: Impact Blog,
Tags: Go North,
While the Hebrew word for chickpea is hummus, there's so much more to chickpeas than hummus, or falafel for that matter, in Israeli cuisine. For a healthy and delicious variation on the humble bean, we bring you an easy and flavorful chickpea salad from Hagit Lidror. Hagit's cuisine is healthy and ingredient-focused, representative of Israeli cuisine in its freshness and simplicity. She is one of the people making the Western Galilee a paradise for foodies and wine enthusiasts (see our gallery below for scenes from the region, a key development area of the JNF #GoNorth initiative).
Hagit teaches cooking workshops based on healthy vegetarian cuisines at her home, facing the magical Clil landscape overlooking the Mediterranean Sea. Check here to learn more about her workshops.
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
1.5 cups of dry hummus beans (if there is no choice-canned beans may be used)
3 tbl. (tablespoons) quality olive oil
1 tsp. cumin
1 tsp. sweet paprika
1/2 tsp. salt
2-3 crushed cloves of garlic
1 tsp. fresh lemon juice
1/2 bunch of coriander
Directions
Soak the hummus beans for 24 hours; changing the water once or twice. Cover with twice the amount of water and cook until soft. Drain and rinse with cold water; coat with olive oil. Mix with the spices.Sprinkle with fresh, chopped coriander and eat!
** You can change the amounts of the spices to suit personal taste; I like strong flavors for this salad.
Hagit teaches cooking workshops based on healthy vegetarian cuisines at her home, facing the magical Clil landscape overlooking the Mediterranean Sea. Check here to learn more about her workshops.
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
1.5 cups of dry hummus beans (if there is no choice-canned beans may be used)
3 tbl. (tablespoons) quality olive oil
1 tsp. cumin
1 tsp. sweet paprika
1/2 tsp. salt
2-3 crushed cloves of garlic
1 tsp. fresh lemon juice
1/2 bunch of coriander
Directions
Soak the hummus beans for 24 hours; changing the water once or twice. Cover with twice the amount of water and cook until soft. Drain and rinse with cold water; coat with olive oil. Mix with the spices.Sprinkle with fresh, chopped coriander and eat!
** You can change the amounts of the spices to suit personal taste; I like strong flavors for this salad.
...
In the JNF Kitchen: Easy crispy chickpea delight
Jewish National Fund
Categories: Impact Blog,
Tags: Go North,
While the Hebrew word for chickpea is hummus, there's so much more to chickpeas than hummus, or falafel for that matter, in Israeli cuisine. For a healthy and delicious variation on the humble bean, we bring you an easy and flavorful chickpea salad from Hagit Lidror. Hagit's cuisine is healthy and ingredient-focused, representative of Israeli cuisine in its freshness and simplicity. She is one of the people making the Western Galilee a paradise for foodies and wine enthusiasts (see our gallery below for scenes from the region, a key development area of the JNF #GoNorth initiative).
Hagit teaches cooking workshops based on healthy vegetarian cuisines at her home, facing the magical Clil landscape overlooking the Mediterranean Sea. Check here to learn more about her workshops.
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
1.5 cups of dry hummus beans (if there is no choice-canned beans may be used)
3 tbl. (tablespoons) quality olive oil
1 tsp. cumin
1 tsp. sweet paprika
1/2 tsp. salt
2-3 crushed cloves of garlic
1 tsp. fresh lemon juice
1/2 bunch of coriander
Directions
Soak the hummus beans for 24 hours; changing the water once or twice. Cover with twice the amount of water and cook until soft. Drain and rinse with cold water; coat with olive oil. Mix with the spices.Sprinkle with fresh, chopped coriander and eat!
** You can change the amounts of the spices to suit personal taste; I like strong flavors for this salad.
Hagit teaches cooking workshops based on healthy vegetarian cuisines at her home, facing the magical Clil landscape overlooking the Mediterranean Sea. Check here to learn more about her workshops.
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
1.5 cups of dry hummus beans (if there is no choice-canned beans may be used)
3 tbl. (tablespoons) quality olive oil
1 tsp. cumin
1 tsp. sweet paprika
1/2 tsp. salt
2-3 crushed cloves of garlic
1 tsp. fresh lemon juice
1/2 bunch of coriander
Directions
Soak the hummus beans for 24 hours; changing the water once or twice. Cover with twice the amount of water and cook until soft. Drain and rinse with cold water; coat with olive oil. Mix with the spices.Sprinkle with fresh, chopped coriander and eat!
** You can change the amounts of the spices to suit personal taste; I like strong flavors for this salad.
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