Authentic Israel Hummus | Abu Hassan Hummus Recipe

By February 11, 2020Vegan Recipes

I’m obsessed with Israeli hummus, specifically Abu Hassan’s hummus, which I discovered during my trip to Israel. The best & smoothest hummus I have ever had was in Jaffa and I learned how to replicate it at home with a special ingredient: baking soda.

Abu Hassan Hummus

During my beautiful trip to Israel in 2019, I learned new things every day. What always gets my attention while travelling is the traditional ways that my favourite foods are made. I promise you, this is a labour of love and makes the most beautifully soft, velvety, creamy hummus, the way I had it with every meal in Jaffa, which is the ancient town in Tel Aviv, Israel.

I based my recipe on the way I learned about hummus at Abu Hassan’s in Jaffa. Abu Hassan serves hummus, a bit different by offering it with or without ful (a popular fava bean dish), massabha (very similar ingredients to hummus, completely different in texture), or a combination of all three which is called meshuleshet.

Abu Hassan always has people lined up out front, but don’t let that discourage you from visiting. After you order, it takes literal seconds for the food to arrive. They serve this and only this, which is where the efficiency comes from. There is no coffee, no extras, and no dessert.

Louis and I would come here for lunch, and get one for takeout. Then we would walk our hummus and a huge bag of pita to the pier and enjoy our lunch by the water. We literally sat on the ground, as tourists walked passed us. It is a memory I will always cherish.

If you can make it to Abu Hassan’s in your lifetime, go! If you don’t have plans to get over to Israel (yet) then making this at home is the second-best way to indulge on the best that chickpeas have to offer.

Related Recipe: Vegan Challah Bread

Israel Hummus

DAIRY-FREE | VEGAN | GLUTEN-FREE

Abu Hassan claims there is no secret to his hummus, but it definitely tastes very different than any other hummus I have ever tried. So, I tried to come up with what I think is a very close contender with baking soda as my secret ingredient!Hummus Recipe

ISRAEL HUMMUS INGREDIENTS

This recipe has the following ingredients:

Related Recipe: Israeli Tahini Toast

Tips on making Israeli-Style Hummus:

  1. Make-Ahead: Soak dry chickpeas overnight by placing dried chickpeas, 1 tbsp sea salt, 1 tsp baking soda, and 4 cups of water in a large container. Stir to help salt and baking soda dissolve and allow the chickpeas to soak in the fridge overnight.
  2. Use dry chickpeas and soak them with baking soda. Soaking the chickpeas with baking soda, and cooking them with baking soda, will make the environment more basic, making the chickpeas more water-soluble. When they become more water-soluble, they soak up more water, cut down on cook time, and becomes a creamy hummus when blended. They literally melt in your mouth whole.
  3. No pressure cooker? Just boil the chickpeas for about 30-40 mins and check to see if they’re ready by taking one out and squishing it between your fingers. Alternatively, you could cover with water in a dutch oven or le cruset and bake with the lid on for 30-40 mins at about 350 in the oven.
  4. Blending the garlic with the lemon juice and allowing it to sit. This will mellow the astringent, pungent flavour of raw garlic.
  5. Blending the tahini with lemon juice (and garlic) and a bit of the cooking liquid in the food processor, before adding the remaining ingredients will turn the tahini into a creamy, rich sauce, and will make incorporating it with the chickpeas a lot easier.

Israeli-style Hummus Recipe

5.0 from 6 reviews
Authentic Israel Hummus | Abu Hassan Hummus Recipe
 
Prep time
Cook time
Total time
 
I'm obsessed with Israeli hummus, specifically Abu Hassan's hummus, which I discovered during my trip to Israel. The best & smoothest hummus I have ever had was in Jaffa and I learned how to replicate it at home with a special ingredient: baking soda.
Author:
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: approx. 3 cups
Ingredients
Instructions
Make Ahead:
  1. Soak chickpeas overnight by placing dried chickpeas, 1 tbsp sea salt, 1 tsp baking soda, and 4 cups of water in a large container.
  2. Stir to help salt and baking soda dissolve and allow the chickpeas to soak in the fridge overnight.
Next Day:
  1. Rinse soaked chickpeas with cold water and be sure to remove any stones, stick or other harvesting debris. Place them into a pressure cooker.
  2. Add 1 tsp salt, 1 tsp baking soda, 1 bay leaf, 1 garlic clove, and ½ onion to the pressure cooker and cover completely with water, covering 2 inches above the chickpeas.
  3. Set the pressure cooker to high and 10 minutes. After it beeps allow it to release naturally for 15 minutes.
  4. Meanwhile, puree 4 garlic cloves, lemon juice and salt in a food processor. Scrape down the sides, to ensure all the garlic is sitting in the lemon juice and allow it to soak while the chickpeas are cooking.
  5. When chickpeas are done cooking, remove the onion and bay leaves.
  6. Drain the chickpeas but reserve the liquid. Set aside the chickpeas and chickpea liquid.
  7. To the food processor, add the tahini and start to blend. Add the reserved chickpea water, one tablespoon at time until the tahini is smooth.
  8. Add the chickpeas and 1 cooked clove garlic, cumin and to the food processor.
  9. Blend adding 1 tbsp of chickpea liquid at a time until desired smoothness is reached. This could take 5-8 mins of blending. The hummus should be very smooth, and light. Taste, and adjust salt accordingly.
  10. Scoop the hummus into a serving bowl and top with a drizzle of olive oil, chopped fresh parsley, ful (optional), Meshabha (optional) and served with sliced onion and pita.
Nutrition Information
Serving size: ¼ cup Calories: 149 Fat: 8.3g Saturated fat: 1g Carbohydrates: 15g Sugar: 1.7g Sodium: 812mg Fiber: 5g Protein: 6.1g Cholesterol: 0mg
Vegan Hummus RecipeHey, I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

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7 Comments

  • carolien says:

    made it last night! best ever. picky vegan family approved! Thank you!

  • Samantha Baxter says:

    So smooth! Love this recipe!!

  • Red says:

    Excellent recipe!!! I will never buy store bought hummus again, I have always wanted to make Hummus, and your video came at the right time. It screamed at me to Make it now! DELICIOUSNESS.
    Thank you for sharing about your adventures in Israel.

  • Allison says:

    I rarely bother to write a review for a recipe but I had to, because this really levelled up my hummus game! Best. Texture. Ever. I have generally not bothered to cook dry chickpeas, but I will definitely do it again. I don’t have an instant pot, so I soaked overnight (actually closer to 24 hours) and then cooked in a regular pot until they were done… I have no idea how long it took because I was doing other things in the kitchen and not paying attention. Didn’t seem like that long, and they were much tastier than using canned. Cheaper too! Thanks for sharing this!

  • Jennifer says:

    Wow! I just made this.. smoothest hummus I’ve ever made! Amazing!

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