Sabbath Recipes

1. Jewels of Judaism Humus

Ingredients:

  • 2 cans of cooked chickpeas 
  • 2 cloves of garlic (chopped)
  • 2 tablespoons lemon juice
  • 2 tablespoons of olive oil
  • 1/2 - 1 cup water
  • salt to taste
  • 1/2 teaspoon cumin
  • 1 tablespoon oregano 

Directions:

Open the two cans of chick peas and pour the chickpeas into a colander or bowl. Rinse the chickpeas under cold water. 

Place rinsed chickpeas into a food processor. Add garlic, lemon juice, salt, and cumin to the chickpeas in the food processor*. Pulse ingredients to combine them. Adjust food processor to “auto” mode (possibly "low" or "high" depending on your food processor) and add water to thin the combined ingredients as needed. When the ingredients reach a smooth consistency, add olive oil to food processor. Continue to allow food processor to blend ingredients for 30 more seconds and then stop.

Place blended humus into a serving bowl and sprinkle the top with oregano. Humus is immediately ready to be served. Enjoy your homemade Jewels of Judaism humus with pita bread, regular bread, or corn chips.

Serves approximately ten people.

*you can also use a blender to combine the ingredients if a food processor is not available.

2. Jewels of Judaism Israeli Salad

 

Ingredients:

  • 5 medium-sized cucumbers
  • 3 medium-sized tomatoes
  • 1 clove of garlic
  • 1 red onion
  • 1 lemon
  • 3 tablespoons of olive oil
  • 3 tablespoons of pomegranate extract
  • 1 teaspoon of salt

Directions:

Always begin to make any salad by thoroughly washing all vegetables. Then take the cucumbers and chop them into small pieces. Next, do the same with the tomatoes by chopping them into small pieces and draining any excess juice from the tomatoes. Place the chopped cucumbers and tomatoes into a suitable bowl.

Dice the garlic and add to the salad bowl. Next take the red onion and cut two or three shavings from the red onion. Then dice the shavings of the red onion and place into the salad bowl. You will not need the remainder of the red onion. 

Cut the lemon in half and squeeze the juice from the lemon, extracting any seeds. Pour the lemon juice over the salad. Add the olive oil and pomegranate extract. Then sprinkle the salt over the salad and mix the salad well. The salad is ready to be enjoyed! 

Serves approximately ten people.

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