Israeli vegetable salad from Cook Like a Pro: Recipes and Tips for Home Cooks (page 52) by Ina Garten

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Notes about this recipe

  • anya_sf on August 31, 2019

    I made the hummus earlier in the day. Although I added 2 Tbsp water to thin it, it was still quite thick and never got completely smooth. Perhaps I should have processed the hummus for longer. The vegetable salad was very tasty and refreshing, but I'll use less onion next time. The salad and hummus went well together. This dish is best as an appetizer for many people, rather than lunch. We had it as a main with pita bread and felt it was too much of a good thing. When serving, be sure to put out a serving spoon as it's rather difficult to scoop up with just pita bread.

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