Hummus

This simple chickpea spread is such a crowd pleaser, folks ask me for leftovers every time it is served (there are rarely leftovers, so I keep doubling the recipe)! Don’t be afraid to double the batch and save some for later, it can last for around 2 weeks in a sealed tub. The recipe as it stands makes enough for two dip bowls or a large dish.

Baba Ganoush

All versions of burnt eggplant are delicious, I am obsessed!  I like to roast mine directly over the flame of my stove for that perfect smoky flavor. If you don’t have a gas stove burner, try slicing yours in half and roasting them under the broiler.

I originally created this recipe for our Jerusalem Dinner last year (find all of our Jerusalem recipes in Chez Nous: Communal Dinners). We originally served it with a buttery Malawach – a combination of flaky croissant and soft naan and paired it with a Tabboueleh and a homemade Hummus with a Lemon Parsley Sauce. I brought the recipe back for the book launch of my first cookbook Chez Nous: Communal Dinners this past Saturday. To make my life easier, we served it with some Buttered Naan which is incredibly easy to make.

Introducing Chez Nous – The Cookbook!

WHY CHEZ NOUS: COMMUNAL DINNERS? I have long dreamed of publishing a cookbook. In fact, over the past decade, I have made dozens of editions of cookbooks. They have made their way into Christmas presents and personal archives, finally, after years of work and research, I am thrilled to announce the first public edition of…