Modern Israeli food represents a delicious fusion of traditional Jewish foods and foods brought to Israel by Jewish diaspora. It is strongly influenced by Middle Eastern and Mediterranean cuisine with many tastes of Asia, Africa, and Europe. Thanks to various cultural and culinary influences, Israeli food represents some of the most delicious, and healthiest, in the world.
Israeli food offers first-class olives, olive oil, nutritious chickpeas, fava beans, couscous, bulgur wheat, lentils, health beneficial goat cheese, tomatoes, aubergines, zucchini, avocados, mangos, heavenly Medjool dates, ambrosial Jaffa oranges, clementines, lemons, grapefruits, grapes, figs, pomegranates and a sweet date honey, called silan. Spices such as cumin, zaatar, turmeric, sesame seeds, ginger, cinnamon, nutmeg, aniseed and saffron. Herbs such as rosemary, mint, sage, thyme, oregano, lemon verbena, fennel and bay leaves. Israeli cuisine is heaven-on-earth for vegetarians, vegans, and all healthy food lovers.
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HUMMUS is a Levantine spread usually prepared of mashed chickpeas. Sometimes hummus is made from other beans too. Mashed beans are blended with tahini, lemon juice, olive oil, salt, and garlic. The perfect hummus is a never-ending debate in Israel.
If you want a perfect treat for your palate, I would suggest to try out hummus with pine nuts. After trying roasted pine nut hummus, there is a great possibility of becoming addicted to it.