A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
This Israeli sandwich of moist fried eggplant, crunchy pickles, hard-boiled egg, and creamy hummus has won our hearts.
A gentle touch is key to this aromatic chicken and chickpea dish.
A saucy, chunky chickpea dip.
The key to great tabbouleh salad is to control its moisture.
A tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes.
Pair these moderately spicy falafel balls with a hot sauce like zhug for a real burn.
Not fried hummus, but a crispy chickpea-flour snack paired with a spicy tahini dip.