HungryMom’s FOOD DIARY by Susan Zayat


When choosing the Holiday and Shabbat table, I knew right away I wanted to add in dips. Whether we’re home alone or with company, I always make sure to have an assortment of dips to serve with yummy fresh challah. It’s the perfect way to enhance the Shabbat meal. Here are just a few of my favorites.

All of these dips can be made in advance and should be stored in the refrigerator until ready to serve.


  • Tomatoes
  • Red pepper
  • Jalapeno pepper
  • Crushed garlic
  • Olive oil
  • Salt
  • Sugar
  • Cumin
  • Dash of black pepper
  • Lemon juice

    Chop up 4 tomatoes, 1 red pepper, and 1 jalapeno pepper (leave the seeds in for more heat) very, very fine (I like to use the alligator chopper). Lay everything out on a sprayed baking tray. Drizzle 1 tbsp. olive oil on top. Season with 1 tsp. salt, 1⁄2 tsp. sugar, 1⁄2 tsp. cumin, a dash of black pepper, and 3-4 cloves of crushed garlic. Mix together and bake at 375 degrees Fahrenheit for around 1 hour and 40 minutes. Remove from the oven and pour over 2 tbsp. lemon juice while still hot. Mix well, and once cooled store in the fridge until ready to serve.


    • Eggplant

    • Israeli pickles
    • Crushed garlic

    • Small piece of red, orange, and yellow pepper

    • Ketchup
    • Lemon juice • Cumin

    Peel and slice eggplant (don’t slice too thin). Lay the slices on a sprayed tray. Pour some oil in a plastic cup and sprinkle in around 1 tbsp. salt. Using a pastry brush, brush the eggplant slices generously with oil. Bake at
    350 degrees Fahrenheit for around 25 minutes until they feel soft.

    Remove them from the tray, transfer to a bowl and mash them. Add in chopped-up colored peppers. I usually take 1⁄4 of each pepper and use the alligator chopper to cut the pieces very small. You’re not going to need the full 1⁄4 of each pepper – just sprinkle some in and add 2 chopped-up Israeli pickles (I use the alligator chopper for that too.) Dress the salad with 1 tbsp. ketchup, 1 tbsp. lemon juice, 2 cloves crushed garlic, and 1⁄2 tsp. cumin. Mix together, and store in the fridge.


    • Can of sliced olives
    • Olive oil
    • Oot
    • Hot pepper paste
    • Cumin


      Drain out a can of sliced olives and empty them into a bowl. Add in 2 tbsp. olive oil,
      3 tbsp. oot, and 3 tbsp. hot pepper paste (this can be found in most Israeli and local stores), and 1⁄2 tsp. cumin.

      Mix together and store in the fridge until ready to serve.