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Recipes with hummus

3 recipes that use hummus, with photos, step-by-step instructions and cook times. The quickest, Sabich, takes 40 minutes. It is most often cooked with garlic, cucumber and lemon juice.

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Shipudim

A meal at a shipudiya, the skewer restaurants of the Hatikva quarter in Tel Aviv or the road to Rosh Pina, starts with a table of little salads and pita and goes on to skewers straight from the charcoal: minced lamb kebab with parsley and onion, chunks of chicken, and often livers or hearts for those who like them. This recipe makes the two favourites at home, lamb kebab and chicken, so you can grill a whole Friday lunch. Charred outside and juicy inside, they are eaten with hummus, tahini, chopped salad and pickles. Kebab mixtures that are too lean fall off the skewer, which is the usual problem; use lamb with some fat and squeeze it firmly around the stick. Chef's tip: chill the shaped kebabs for 30 minutes before grilling so they hold.

45 minIsraeliMeatGluten free
by KrazyBadal 0 views

Sabich

Sabich came to Israel with Iraqi Jews, who ate fried aubergine and hard-boiled eggs on Saturday mornings when no cooking was allowed. In Ramat Gan in the 1950s someone stuffed it all into a pita, and today it is street food all over Tel Aviv: crisp-edged aubergine, sliced egg, hummus, tahini, chopped salad and a spoonful of tangy amba mango pickle, with zhug for heat. It is messy, rich and best eaten standing up with a paper napkin. Chef's tip: salt the aubergine and dry it well before frying; it soaks up far less oil and comes out creamy instead of greasy.

40 minIsraeliFast Food
by KrazyBadal 0 views

Falafel in pitta

A full falafel meal: crisp chickpea fritters flavoured with fenugreek, spinach, chilli and ginger are stuffed into pitta pockets spread with hummus and tahini, then packed with a crunchy cabbage, cucumber and carrot salad and a fiery home-made red chilli sauce. Serve with green, red and tamarind chutneys.

70 minMiddle EasternSnacks & Starters
by KrazyBadal 0 views

Goes well with hummus