Almost everyone knows hummus, the savory dish made from chickpeas that has become a favorite for people around the world. There are many ways to eat hummus. It can be served at a restaurant, it can be part of a mezze (a selection of small plates served alongside drinks in the Middle East), or it can be used as a spread. No matter how it is eaten or served, there seems to be an obsession with hummus for many people around the world.
Hummus is more than just food, though. Hummus represents tradition, culture, family, and love. When people think about hummus, they think about making it in the kitchen together as a family or gathering around the table for a Saturday night dinner together. Hummus has a deeper meaning and will always be one of the most important foods for a variety of people around the world.
A fun fact is that hummus originated in the Middle East. Since then, it has been adopted as an unofficial “national dish” of Israel. It is a very popular dish that is now served all around the world. Because of everyone’s love for hummus, many people have opened up hummus joints throughout the country. Below you can find a list of the best places to fill your hearts and plates with hummus on your next visit to Israel!
- The Acre Market, Hummus Said
One of the most highly suggested hummus restaurants according to many different online sources, such as TripAdvisor and the Hummus Blog. It is in the Northern part of Israel in the Acre Market, in a stand called Hummus Said. It is served in a unique way because it has a different texture from any other hummus, but it is a favorite in Israel. It is light and fluffy and served with a side of pita bread and beans.
- The Imad Restaurant
The Imad Restaurant also serves amazing hummus. People from all over the country come to the Nazareth area just for the hummus at this restaurant. It is a family-owned restaurant and has been around for over 40 years. It is definitely a must-try!
- Hummus Eliahu
Hummus Eliahu is actually located inside of a gas station in Tel Aviv. Although it started small, it has been named one of the largest hummus chains in Israel. It now has over 50 branches across the country. The hummus is served hot with a Yemenite pita and a variety of toppings on the side.
Right in the center of Israel, there is Bahadunes. It is a hummus chain that has become famous in Israel. The hummus is served under a pile of parsley and onions and unlike other hummus restaurants, they remove the chickpea skins before making it. This secret recipe creates a unique and delicious hummus unlike any other.
Although this list could go on, I will leave you with just a taste. The next time you add a dollop of hummus to your plate, think about trying an authentic version. If you’re in Israel, definitely try stopping by at one of these famous hummus restaurants. You will not regret it. A few more options can be found here. Make sure to tag us when you go!
If you can’t wait for your next visit to try delicious hummus, here’s a video you can watch to make some hummus:
…or you can try this recipe at home:
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cup cooked chickpeas
- ½ teaspoon baking soda (if you’re using canned chickpeas)
- ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
- 1 medium-to-large clove garlic, roughly chopped
- ½ teaspoon fine sea salt, to taste
- ½ cup tahini
- 2 to 4 tablespoons ice water, more as needed
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
- Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
- Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
- Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
- While running the food processor, drizzle in 2 tablespoons of ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
- Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
- Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
- Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Recipe by: https://cookieandkate.com/best-hummus-recipe/
My name is Micaela Wenger and I am a senior at the University of Miami. I am majoring in communication studies and minoring in both religious studies and education. I would love to work for a Jewish organization when I graduate in the spring and am enjoying my time with ISRAEL21c so far. I am part of the Arts and Culture team where we create and share content about food, travel and the arts. I hope you enjoy our work!