Galya’s Heavenly Hummus



  • 425 grams of organic chickpeas
  • 1/2 cup fresh lemon juice
  • 1/4 cup (60 ml) tahini base
  • One garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 to 1 teaspoon sea salt
  • 1/2 teaspoon ground cumin
  • 1/2 cup of water. Use the cooked water of the cooked chickpeas


Rinse the chickpeas and soak in cold water. Leave it for at least 4-5 hours.

Cook the chickpeas over medium heat for about 2 hours. Let cool.

Gradually put the ingredients in a food processor: First, put the water, olive oil and lemon juice,  then the rest of the ingredients.

Process until the ingredients are fully combined and the texture is smooth.

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Eggplant ‘Baladi’ with Tahini Sauce


Ingredients for the Eggplant:

  • 2 Eggplants
  • pinch of salt and pepper
  • 1 pomegranate
  • handful of chopped parsley

Ingredients for the Tahini:

  • 1/2 cup of raw Tahini
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 2 tbsp of fresh lemon juice

Ingredients for Pomegranate Molasses:

  • 2 cups pure 100% pomegranate juice
  • 2 tbsp honey

Directions for cooking Eggplant:

  1. Preheat oven to broil.
  2. Slice eggplant lengthwise and sprinkle with salt and pepper on the inside part of the eggplant.
  3. Bake face down on a cookie sheet covered with parchment paper or tin foil.
  4. Broil for 15 to 20 minutes, or until the eggplant is black on the outside and very soft on the inside.

Directions for the Tahini:

  1. In a large bowl, mix the tahini, water, garlic and lemon juice.
  2. Keep mixing until the mixture is very smooth.
  3. Taste and adjust, you may need more water or lemon.

Directions for the Pomegranate Molasses:

  1. In a large, uncovered saucepan, heat pomegranate juice and honey on medium high until the honey has dissolved and the juice simmers.
  2. Reduce heat just enough to maintain a simmer.
  3. Simmer for about 30 to 40 minutes or until the juice has a syrupy consistency and has reduced to about half.
  4. Once cooled, pour into a glass jar.
  5. Any leftovers can be stored in the refrigerator.

If you want your pomegranate molasses to be sweeter, add more honey to taste while you are cooking it.

How to serve:

Place eggplant on a platter, drizzle tahini, then the pomegranate molasses, pomegranate seeds and a handful of chopped fresh parsley. Eat with pita, a baguette or challah.

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Galya’s Pickled Lemons 


You can put pickled lemons on almost everything — pasta, meat and poultry dishes, fish, salads, or even just on bread with cheese. While sold at certain specialty food stores, it’s fun to prepare them at home and always great to have some on hand in the fridge.

Typically, quantities fill a container the size of a jar of coffee.

The jar should be completely transparent, and thoroughly washed with boiled water so it will be sterilized.


3 medium-sized lemons

Juice squeezed from 1 or 2 lemons

2 tablespoons of sweet paprika

1 tablespoon hot paprika (optional)

3 tablespoons of organic maple syrup

4 tablespoons of fine balsamic vinegar

1 tablespoon of French mustard

2 cloves of garlic, peeled

2 tablespoons of tarragon leaves and dried Rosemary

5 tablespoons of olive oil

1 teaspoon of chili

Preparing the container/jar

To prevent bacteria, make sure the jar is perfectly clean. Place the jar in the sink; pour in boiling water and let it sit for 5 minutes. Pour out the water and place jar on a clean towel to dry.

What lemons to use

Lemons in the winter are the best to use. They’re tastier and cheaper. Summer lemons are normally harvested earlier in the year, are preserved in storage and have less taste and aroma.

The thickness of the lemon’s skin is important. On one hand, the thicker it is, the better it maintains the shape of the lemon slices. On the other hand, if it’s thick, the taste may be more bitter.

Best to choose medium-sized lemons, with a skin thick enough to support a thin slice of lemon.


1. Cut the lemon into thin slices and remove the seeds.

2. Mix the ingredients of the sauce in a deep bowl.

3. Arrange the lemon slices in a jar, and compress them slightly with a fork, (not by hand).

4. Pour the sauce evenly on the lemon slices.

5. Add fresh lemon juice to cover lemons followed by a thin layer of olive oil.

6. Place the jar on the counter or windowsill, but not in the direct sun during the day. Gradually, the lemon slices will begin to produce juice. After three days, put it in the fridge. It’s delicious now but it will taste even better in 4 or 5 days.

7. It’s very important to take the lemons with a clean fork. Do not touch them with your hands or else the jar will become covered with mold.

There are various ways you can use pickled lemons to improve meals: Chop the lemons very thinly with a knife, add a little mayonnaise and you’ll have a delicious lemon Aioli sauce.

Galya also recommends adding it to pasta with olive oil and vegetables such as zucchini or spinach. Use it also to enhance the taste of salmon. You can even use the juice left in the jar to spice up salads!

And here’s something especially delicious – a sandwich made of black bread with a thick layer of labane and two slices of pickled lemon.

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How to Make an Israeli Salad

It’s easier than you may think. Watch this short video to see the simple steps involved in preparing the popular Israeli salad.