I have made this recipe many times and it is foolproof and delicious. If you like Israeli hummus it will satisfy the urge. It is notably different from other hummus in the region, which I have actually travelled to and eaten a lot of hummus while doing so. The other ones are also delicious. New York pizza being great doesn't make a Neapolitan any less so. The people who come on here and vote 1 star because they hate a people for the actions of its government accomplish exactly nothing. You make yourselves look unhinged, which I guess you are. BA get some moderation going on here, it's ridiculous you're allowing your site to be compromised this way. Your recipes are useless if the reviews are bungled.
Sarah Abdul
Boston
2/28/2024
I love this recipe. I don’t care if it is Israeli or Palestinian ( maybe they can settle that issue), this is tried and true the creamy texture and flavor I have come to call Hummus. I will justify the name by calling it a Mediterranean dish. Thank you for the recipe. I have made this several times and everyone raves about it and requests 5the recipe. I tell them it is a family secret, son-in-law is Jewish.
Anonymous
11/22/2023
I tried this recipe and have found that there is WAY too much baking soda. I would highly recommend that you half or even quarter the amount of backing soda. Don't use at all to soak the beans over night and only use a half teaspoon when cooking. The rest of the recipe is fine, just don't make my same mistake.
Anonymous
Vancouver, Canada
4/30/2022
Delicious! I used the chickpea cook water to thin the puree and give it a good flow.
RenoRose
PA
2/13/2022
Incredibly delicious, and easier to make than I thought it would be. Hope to make some of the toppings soon.
Anonymous
New York
1/1/2022
Excited to try this recipe, but it is not an Israeli hummus. To truly be an Israeli hummus, you and several other cooks must forcibly enter the home of your neighbor armed to the teeth between midnight and 4 AM, subject them to humiliating interrogation, searches, seizures, etc., and leave with the contents of their fridge. Don't forget to inform them that their home is set for demolition so that Itzhak from New York has a place to live on his "indigenous" land, to honor his European ancestors.
your neighbor
Columbus, OH
12/19/2021
First, I love this hummus recipe. I needed to add more garlic to suit my tastes, but that's totes ok. It's the technique that is key.Secondly, I didn't want to get drawn in, but I have to say something. To all the nay sayers about it being Israeli: The recipe was developed by an Israeli being featured in an Israeli food cook book. Maybe it's not how your family makes it, but ... it is what it says it is.
Creamy Hummus Lover
MD
9/2/2021
Israeli hummus??? This a mistake, There’s no such thing! What they were trying to say but are too afraid to admit it’s Palestinian and of course from other Arab middle Eastern countries. This is not Israeli food! I could understand if it was a recipe for matzo soup but it’s not! Get your facts straight!!!
See AlsoOkonomiyaki Recipe (Video) お好み焼きElham
New Jersey
8/5/2021
I am rather disappointed. I was excited to make my own authentic Israeli 🇮🇱 Sabra 🇮🇱 bean spread.However, this is instead Palestinian 🇵🇸 hummus 🇵🇸. It is nothing like authentic Sabra. It is creamy, smooth, rich, nuanced and utterly delicious. It's Palestinian hummus, not Israeli Sabra. I cannot possibly take this to the family potluck. I hate those people and the deserve only Israeli Sabra bean spread. This is all for me. Let them eat Sabra -- which is Hebrew for "garbage". 'Hummus', of course, is Arabic for ”chickpea". Duh. Even Israeli Tsabras get their hummus from Palestinian hummusias for mosesakes, not Israeli drek.The preparation of the garlic in this recipe is key, otherwise fresh garlic can be too pungent as in Israeli Sabra.
Himmasa Bat-Yishmael
Al-Quds, Palestine
6/2/2021
Hummus is Lebanese, there is nothing Israeli about it. Stop the cultural appropriation.
Anonymous
2/10/2021
The base recipe is fabulous, the baking soda lends to a creamier texture. The comments regarding hummus are nonsense, recipes for hummus date back to the 13th century. Eat the food and shad up! 🤣😁
Anonymous
WA
1/4/2021
hummus is definitely not israeli
Anonymous
11/11/2020
This is a great recipe. The fact that people creating division by bringing country of origin and political affiliations into is unfortunate. I continue to hear how people want unity. You cannot and will not create it thru constant criticism, negative rhetoric, and creating divisions. In order to unite we must bring people together. Food is very good at this. Country of origin or a mistake concerning it is irrelevant. You can politely say it may be an error, but, at the end of the day, great hummus is what is important and people sitting down together and enjoying it is all that matters. If we are all dead tomorrow, the joy of the meal is far more important than who was right or wrong! Life is too short for nonsense.
Anonymous
Florida
8/16/2020
Hummus is not Israeli. Just because you can eat sushi in the U.S. it doesn't make it American, does it? Please don't perpetuate cultural appropriation.
rania
NYC
8/8/2020
Turns out creamy and delicious every time! Every person I have shared this with raves about it. Well worth the time to make your own when it is this good!
Anonymous
Massachusetts
5/8/2020
FAQs
Why is Israeli hummus so good? ›
Tahini adds a rich, nutty flavor that perfectly balances the earthy taste of chickpeas. The ratio of tahini to chickpeas in Israeli hummus is often higher than in other variations, making it exceptionally creamy and decadent.
What is the difference between Greek and Israeli hummus? ›According to Solomonov, “the secret to great Israeli-style hummus is an obscene amount of tahini.” Unlike Greek-style hummus which is heavy on garlic and lemon, Israeli hummus is all about the marriage of chickpeas and tahini.
Is it better to make hummus with canned or dried chickpeas? ›Dried chickpeas provide better flavor than canned. Overcooking the chickpeas in water with baking soda makes them easier to blend. Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.
Why not to eat Sabra hummus? ›One ingredient used in Sabra, however, does carry some health concerns: potassium sorbate. This preservative has been linked to migraines and stomach issues, and a recent study published in the journal Toxicology in Vitro found the additive to damage immune-system-regulating white blood cells.
Why is Sabra hummus boycott? ›The campaign against Sabra hummus started on the US West Coast 14 years ago, when anti-Israel activists began denouncing Sabra for donating food to the IDF Golani Brigade.
Which hummus brand is Israeli? ›Growth. The company was founded in 1986 by Zohar Norman and Yehuda Pearl as Sabra-Blue & White Foods. The company was bought in 2005 by Israeli food manufacturer Strauss. Prior to the acquisition by Strauss, Sabra had entered into negotiations to purchase Basha hummus, which was then the leading hummus brand in Detroit ...
Why do Jews eat hummus? ›Hummus is a common part of everyday meals in Israel. It is made from ingredients that, following Kashrut (Jewish dietary laws), can be combined with both meat and dairy meals. Chickpea dishes have long been part of the cuisine of Jews who lived in the Middle East and Northern Africa.
Why add baking soda to chickpeas for hummus? ›Solomonov's secret? He uses chickpeas that have been cooked until they're so tender, they're mushy. He cooks his chickpeas with some baking soda, too. According to Bon Appetit, baking soda “raises the pH of the water and helps the little guys break down to a soft, pulpy mass… perfect for an ultra-smooth purée.”
Why do you have to remove chickpea skins from hummus? ›Chickpeas - or garbanzo beans, they're the same thing - have a very thin skin on the outside. You can eat chickpeas with the skin on, but they're better without. When making hummus, removing the skins will make your hummus much creamier and rich.
Why does shop bought hummus taste better? ›Hummus may also be better left outsourced to a commercial manufacturer. Some people swear that store-bought hummus can be just as good if not better than the homemade kind with the addition of one ingredient — olive oil. This type of oil, it seems, gives the hummus a richer texture and may even add some extra flavor.
Where is Trader Joe's hummus from? ›
5. A lot of Trader Joe's hummus comes from Washington. The beans are grown locally within different areas in the U.S. and then transferred to Washington, where one of the grocer's suppliers is based.
What is the best selling hummus brand in the United States? ›The Sabra brand, which is owned by the Sabra Dipping Company, held a dollar market share of about 60.7 percent in the U.S. hummus category in 2015 , up from 17.3 percent in 2006. The company held a 24 percent market share in Canada.
How often do Israelis eat hummus? ›In Israel, you see platters of hummus everywhere, breakfast, lunch and dinner. It's delicious, filling, and pound-for-pound it has two-thirds the protein of beef. Though the dish's origins are difficult to determine, the recipe is probably thousands of years old.
Do Israelis eat hummus for breakfast? ›Much more filling than a bowl of cereal, a bowl of hummus is typically eaten for breakfast in Israel. The chickpea caviar starts with dried chickpeas soaked overnight that are then cooked and blended with lemon juice, garlic, and usually tahini.