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Today I made some masabaha, which is a variant of hummus, where the chickpeas are cooked until buttery-soft and left whole, then mixed with tahini and lemon using a fork, then served hot.
I also bought some wonderful thick and fluffy whole grain pita breads. I consider myself very lucky to live near this bakery, which makes the best pitas I had in Israel (They make only pita - one type from white flour and the other from whole wheat and rye).
Today I made some masabah, which is a variant of hummus, where the chickpeas are cooked until buttery-soft and left whole, then mixed with tahini and lemon using a fork, then served hot.
I also bought some wonderful thick and fluffy whole grain pita breads. I consider myself very lucky to live near this bakery, which makes the best pitas I had in Israel (They make only pita - one type from white flour and the other from whole wheat and rye).
