Olive chummus

By | October 3, 2013


This recipe first appeared in the Sep. 16, 2013 edition of “From Tali’s Kitchen,” my biweekly cooking column in Binah magazine.

Parshat Noach approaches, and just like that, rainbow layer cakes become everyone’s favorite dessert. The more health-conscious take a pass on the food coloring and stick with things like rainbow fruit skewers. This is probably the best parsha for themed meals (this, and Bereshit). But if you’re really into this kind of thing, it doesn’t have to be only about dessert.

You didn’t forget about the olive branch, right? Olives are easy to incorporate into the other courses. You can start with olive dip, tapenade, or — and clearly this is my strongest recommendation — this easy olive chummus.

Since I started making my own chummus 2+ years ago, I haven’t bought it once. And since I started cooking chickpeas instead of buying them canned, it’s been even tastier. In this variety, the olives stand out against the backdrop of chickpeas and tahini, adding spunk to the standard challah spread.

* Don’t love olives? This pumpkin chummus is also fantastic (though you might have to come up with a really creative connection to the parsha).

* Are you making anything Noach-related this Shabbos? I’d love to hear about it in the comments.


Yiska Ben Avraham on October 3, 2013 at 9:36 pm.

We will be drinking lots and lots of water, and our toddler will take care of using it to flood the house. :)


Tali Simon on October 4, 2013 at 8:16 am.

Points for originality!


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