Hummus with Mushrooms

In Israel they don't eat Hummus like a dip as Americans do. Hummus is sometimes an appetizer, but may also be a main course - probably not for dinner, but definitely for lunch. This is my adaptation of a recipe we have found in several restaurants. It's makes a great weekend lunch or a nice vegetarian dinner. Serves 2-3

Olive oil
12 oz. Small Button Mushrooms
1 Onion, sliced
2 cl Garlic, chopped finely
1/2 tsp. Cumin
1 tsp. Tumeric
Salt and Pepper to taste
Hummus
Tahini (Add lemon juice, water, garlic, and parsley to taste. Whisk until the sauce thins)
Pita

Wash the mushrooms and trim the ends off. Place oil in pan and turn to med-high heat. Add onions, garlic, mushrooms and spices (I'm guessing about how much I use because I just eyeball it - feel free to experiment with the amount that you like). Saute until the vegetables are soft and have released their moisture, so the pan is no longer dry.

Prepare a plate by spreading the hummus on the bottom creating a sort of crater. Place a moderate amount of the tahini sauce in the crater, so that there is a thin layer filling it. Top it with the mushroom mixture.

Serve with warm pita. As a tip, most people in Israel buy pita fresh and place it in the freezer. When they need it they heat it on the stove or in the oven. This keeps it fresh.

If you feel awful, eat Falafel!

At Hannukah, or for special occasions we like to make Falafel at home. I got this recipe from a little recipe book put out by the Israeli Embassy. Hope you enjoy it.

Falafel
16 oz. cooked chick-peas (drained)
1 lg. onion, roughly chopped
2 tbsp. Parsley, chopped
1 egg
1 tsp. salt
1/2 to 1 C. Breadcrumbs
1 tsp. Ground Cumin
1/2 tsp. ground coriander
1/2 tsp. Crushed Red Peppers
1 tsp. Garlic Powder
A whole lot of vegetable oil

Combine chick-peas with onion. Add parsley, lightly beaten egg and spices. Mix in a food processor or blender. Add breadcrumbs until mixture forms a small ball without sticking to your hands. Form chick-pea mixture in small balls about the size of a quarter (one inch in diameter). Fry until golden brown. (If frying in a pan, flatten them slightly before frying and flip to brown both sides.) Drain on paper towels. Serve with chopped tomato, cucumber, lettuce, onion, and tehina inside pita.

Tehina
1 C. Tahini (sesame paste)
2 cl. Garlic, crushed
1/2 C. Water (or more)
dash of cayenne
1 tsp. Salt
1/2 bunch parsley, chopped
juice from 2 lemons
olive oil for garnish

Mix tahini, garlic, water, pepper, salt, and lemon juice until you get a smooth paste. Add water if tehina is too thick.