Original Arab Israeli Hummus

Original Hummus

Firstly, please excuse the poor quality of the picture; my husband took my camera to work so I’m using my phone and it’s a bit ‘shadowy’. Anyway, onto the important part! HUMMUS! I’ve already posted on here my Turmeric Hummus and Roasted Red Pepper Hummus recipes, but I thought I’d do plain, original hummus.

There is a place in Jaffa (Israel) where I go to every time I’m there. It’s run by Arab Israelis and if you didn’t know about it, you’d never go in because it looks like a dive! It’s one small room with wooden tables, plastic chairs and the only thing they serve is hummus and drinks! They make the hummus in the morning, early,  and they close when it runs out. You go in (no later than midday otherwise there’s none left) sit down, they ask what you want to drink and then bring you a plate of hummus and some pitta bread and you just sit there dipping away. It’s seriously the most amazing tasting hummus in the world and I’m trying to replicate it myself and this is the closes I have come…


2 tins organic chickpeas (drained and rinsed)
Quarter cup purified water
2 tbsp tahini paste
5 tbsp lemon juice
4 tbsp olive oil
Half tsp Himalayan salt
4 cloves garlic, minced


Simply blend all ingredients together in a high speed blender until completely smooth – it really is as easy as that! Enjoy with gluten free bread, crackers, rice or quinoa cakes or veggies.



Traditional Israeli Shakshuka


Growing up in an Israeli family, shakshuka was always a big part of our lives… tomatoes, parsley, coriander, cumin and paprika are the flavours of my childhood and today I just fancied shakshuka so I decided it make it for lunch as my sister-in-law was coming over and I know she loves it.

The flavours are so aromatic it just fills up the whole kitchen. Traditionally you serve this with bread and Israeli salad. I used Biona organic linseed and rye bread, toasted, and I made a traditional Israeli salad and cut up and seasoned some fennel too.


2 tins chopped tomatoes
1 tbsp tomato puree
6 organic free-range eggs
1 tsp cumin
1 tsp paprika
1 onion
1 red pepper
3 cloves garlic
2 tbsp parsley
2 tbsp coriander
Himalayan salt and black pepper
1 tsp extra virgin olive oil


Heat the oil in a large, non-stick pan. Once hot, add the onion and cook for one minute. Then add the pepper and cook on a low heat, stirring occasionally for about 15 minutes.

Add the garlic and cook for a further minute.

Now add both tins of tomatoes and the puree and stir well and cook on a medium heat for one minute. Then add the cumin, paprika and some salt and black pepper. Mix well and turn down heat to low and let the tomatoes thicken, this should take around 20 minutes. While this is cooking, turn on the oven and prepare a tray that the pan can rest on.

Once ready, gently crack the eggs onto the tomatoes, season the eggs with salt and pepper then place the pan in the oven to bake the eggs for around 10 minutes.

Remove from the oven and sprinkle the parsley and coriander over the top and serve with bread of choice and Israeli salad. (Israeli salad is made up of cucumbers, tomatoes, red or spring onion, red pepper, olive oil, lemon juice, salt and pepper – all cut up very finely).

Hope you enjoy it as much as me and my sister-in-law did!