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Hanukkah recipes

Aimee’s rugelach

Afternoon tea

Aimee’s rugelach

20–25 minutes

Tracy’s potato latkes

Hanukkah recipes

Tracy’s potato latkes

Tracy’s vegan mushroom-and-walnut pâté

Hanukkah recipes

Tracy’s vegan mushroom-and-walnut pâté

30 minutes

Tracy’s root vegetable tzimmes

Hanukkah recipes

Tracy’s root vegetable tzimmes

40 minutes

Pickle latkes

Easter recipes

Pickle latkes

10 minutes

Sufganiyot/Doughnuts

Afternoon tea

Sufganiyot/Doughnuts

15 minutes

Unleavened matzah

Hanukkah recipes

Unleavened matzah

30 minutes

Apple, honey and almond cake

Apple recipes

Apple, honey and almond cake

45 minutes–1 hour

Chopped liver

Chicken recipes

Chopped liver

30 minutes

Spicy brinjals

Brinjal recipes

Spicy brinjals

40 minutes

Matbucha

Hanukkah recipes

Matbucha

40 minutes

Hummus

Chickpea recipes

Hummus

50 minutes

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Hummus

Serves 2 litres

Difficulty Easy

Prep Time 10 minutes, plus overnight soaking time

Cooking Time 50 minutes

Ingredients

500 g dried chickpeas
2 t bicarbonate of soda
6 cloves garlic, crushed
1 cup fresh lemon juice
3 cups Woolworths tahini
1 T salt
1 cup hot water
1 t cumin (optional)

Method

1. Soak the chickpeas in 3 times the amount of water and 1 t bicarbonate of soda overnight.

2. Drain the chickpeas in a colander and rinse under cold water.

3. Boil in a saucepan with double the amount of water and the remaining bicarbonate of soda until soft and almost falling apart. The bicarbonate of soda makes the skins come to the surface and they can be easily skimmed away

4. Strain the chickpeas and allow to cool slightly, then blend with the remaining ingredients until smooth.

Find more Hanukkah recipes here.

Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana