Meaty, Nutty Hummus

It’s actually hard to know how to improve upon Hummus.  However, like with everything in Palestine, if you add spiced meat and nuts something ordinary becomes sublime.  If hummus is for every day, then this recipe is for special occasions- a holiday brunch with the family, or festive nibbles with friends.

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Heavy-Hearted Hummus

My whole life is Palestine.  My education, the jobs I have striven for, my career and my life has always been about Palestine.  But my personal time, once I clock off, I have not always found it easy to engage formally.  That is because I find it too hard, too tiring and too exposing.  It’s hard to be detached enough from the issue to keep going when you are part of the issue.  I have found it hard to find my place in the past, you know, growing up.  Too afraid to bore everyone with the Palestine issue, while knowing it’s also always expected of me to talk about it.

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Organic Walnut & Chili Labaneh Dip

 

Labaneh is a real favourite in Palestine. It is traditionally a breakfast dish, but is eaten throughout the day as a snack or as part of an evening meal of mezze. As I explained in a previous post, It comes in a few different textures; creamy and smooth like a dip, thick and textured like a spread or hard and dry like a cheese. You can make all three varieties very easily at home and the only thing that differentiates them is the number of hours you strain the yogurt for (12 hours for the dip, 19 hours for the spread, 24 hours for the cheese).

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Brunch Foul

Foul is a breakfast dish, served in a large communal bowl for the whole family to dip into and scoop from using warm bread. My Mama always made it for brunch at the weekends, and in fact she still does when we are all home together. I usually make it as a light weekend lunch.

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