Let’s Make Israeli Breakfast Spreads!

• 1/2 cup walnuts, toasted
• 2 cups cooked (or canned) garbanzo beans, drained
• 1-2 cloves garlic, to taste
• Juice of 1 lemon
• 1/4-1/2 cup hot water
• 1/4 cup olive oil
• 1 Tablespoon za'atar (or paprika)

Directions

Grind the walnuts in a food processor, so they are a sandy texture. Add most of the garbanzos, 1 or 2 tablespoons of the oil, 1 clove garlic, and lemon juice. Process until smooth.

Drizzle in the water a bit at a time and puree more, until the hummus is creamy. Taste; if desired, add the second garlic clove. Let the processor run for a minute or so, to incorporate air into the puree and give the hummus a light texture. Taste, adjust the seasoningmore salt, more lemon juice, etc.

Serve in a shallow bowl, topped with remaining chickpeas, drizzled with plenty of the remaining oil, and sprinkled with paprika or za'atar. You can also garnish with cured olives and red pepper oil, another lovely option.

• 1 teaspoon paprika (omit if using Aleppo pepper)
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne or 1 teaspoon Aleppo pepper
• 1 1/2 teaspoons pomegranate molasses, or 1 teaspoon lemon juice
• 1/3 cup breadcrumbs
• 2 Tablespoons extra-virgin olive oil
• 1-2 cloves garlic, or to taste
• 1 cup walnuts (more, if a chunkier texture is desired)
• 1 12oz jar roasted red bell peppers, drained, or 2 red bell peppers, seeded and cut into strips
• Pita chips

If using fresh red peppers, spread in a single layer on an oven sheet in a 400-degree oven to roast, about 45 minutes, until skin is blistered and flesh is soft. Allow to cool 15 minutes, then carefully remove skins from pepper strips and discard.

Blend all ingredients except pita chips in food processor until a coarse puree forms. Season with salt to taste. Transfer to bowl; garnish with fresh parsley or mint, and a drizzle of olive oil, if desired. Serve with chips.

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