ナタリー・ポートマンのインスタグラム(natalieportman) - 1月30日 05時51分

Here’s my take on a traditional Israeli breakfast of chickpeas, salad, and tahini, adapted from my mom’s recipe. It may seem complicated but it’s pretty much just a lot of slicing, stirring, and blending 🙂

For chickpeas: Over medium heat, add avocado oil, 2 whole peeled garlic cloves, salt, one box of whole peeled tomatoes, and one cup of pre-cooked chickpeas. Add cumin and salt to taste.

For salad: Finely chop cherry tomatoes, Persian cucumbers and parsley; dress with lemon juice, olive oil, and salt to taste.

For bread: Slice half a baguette lengthwise, drizzle olive oil and sprinkle salt, throw in preheated oven to 400 F around 10 minutes or until golden brown.

For hummus: In blender, add half a cup pre-cooked chickpeas, one garlic clove (peeled), juice of one lemon, 4 tbsp water, 1 tsp of salt.

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