 Tahina is often used as a dressing for falafel, serves as a cooking sauce for meat and fish, and forms the basis of sweets such as halva.Hummus is a cornerstone of Israeli cuisine, and consumption in Israel has been compared by food critic Elena Ferretti to "peanut butter in America, Nutella in Europe or Vegemite in Australia".Hummus in pita is a common lunch for schoolchildren, and is a popular addition to many meals.