Authentic Israel Hummus | Abu Hassan Hummus Recipe

By February 11, 2020Sauces, Vegan 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!

If you love tahini, you should also try my tahini dressing recipe!
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 the 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 15 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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If you guys try my Abu Hassan Israel Hummus recipe, let me know what you think by leaving a ⭐⭐⭐⭐⭐ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food creation on social and tag me @edgyveg on your photo so I don’t miss it!

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35 Comments

  • Nicola says:

    This is incredible, thank you Edgy Veg. I have a very good blender – a Vitamix – and it whizzes this to a creamy hummus in less than a minute. I don’t have a pressure cooker, so boil the chickpeas for about 30 mins first. It comes out perfect every time. Authentic and delicious.

  • Keeley Stubbs says:

    i’ve tried to make this recipe twice now and both times the chickpeas turned into complete mush.

  • Neekayla McGimpsey says:

    I ate at Abu Hassans just over a year ago and every time I’ve had Hummus since it just doesn’t cut it… Israel gave me a new appreciation for a good hummus.
    Thank you so so much for cracking it and sharing with us! Can’t wait to final get a proper hummus fix!

  • ELINA says:

    It really is the creamiest and best hummus I’ve ever tried (both homemade and store-bought) and the only recipe I am gonna use from now on!
    Thank you so much!! <3

  • Jen says:

    When I cook my chickpeas in the instant pot and then do a manual release after 15 minutes, chickpea foam comes frothing out the nozzle. The chickpeas are basically disintegrated. Is that how this should be?

    • EdgyVeg says:

      maybe your instant pot is cooking them too powerfully, I would suggest trying to cook the chickpeas over the stove to balance the power

  • Diana says:

    This truly is the greatest hummus I’ve ever had, thank you 🙂

  • John Thomas says:

    I think you mean Palestinian hummus, but otherwise good recipe

  • Thank you! This recipe is the bomb…so creamy. I drizzled some EVOO. And some chunky chickpeas like you suggested. I made some Z’atar chips and had pickled veggies. I bought fresh frozen fava beans and will make the ful next time. I am definitely making this my go to hummus recipe.

  • Sheila says:

    Fabulous! I need to freeze half as it made a lot for just me 🙂 I used a stovetop pressure cooker and they only required 5 mins on high, then a natural release. I would be careful about adding too much water in the tahini mixing phase, mine came out a little too watery.

  • carolien says:

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

    • Sam says:

      ‘Abu Hassan’ is without a doubt Palestinian. As Palestinian as hummus one might say. But yes, otherwise, great recipe. 5 stars.

  • Samantha Baxter says:

    So smooth! Love this recipe!!

  • Jenni says:

    How much salt is to be added to the lemon juice and garlic? The recipe calls for 1 tbsp (for the soaking) and 1 tsp (for cooking the chickpeas), but I can’t find how much to add to the actual recipe. Thanks!

    • EdgyVeg says:

      It’s up to you how much salt to add because everyone’s taste is different. Just taste it and season as desired

  • 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!

  • Julie says:

    Is it possible to make this without a pressure cooker?

    • EdgyVeg says:

      Without a pressure cooker, just cover chickpeas with water and boil, covered with a lid for about 30-40 mins. Check to see if they are ready by squishing one between your fingers. When it is soft, they are ready.

  • Sam says:

    If u don’t have a pressure cooker, how would u cook it? 😊

  • Caitlin says:

    Candice do you have stovetop directions for this recipe? I REALLY want to make it but I don’t have an instant pot. xxo

  • Steph says:

    HOLY MOTHER EFF, unreal. I am seriously speechless, Candice! I’ve never in my my life had such amazing hummus. This must be some kind of sorcery!

  • Jacqueline says:

    Is there an alternative to cooking the chickpeas if I don’t have a pressure cooker? Thank you!

  • Karen says:

    Excellent recipe!!

  • EdgyVeg says:

    You have to fill your pressure cooker up with water! Sorry I’ve added this to the recipe! Thanks for bringing this to my attention ❤️

    • 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.

  • Jessica says:

    This looks amazing but I don’t have a pressure cooker. How long do I need to cook them on the stove?

  • Holly Kennedy says:

    Any tips on making this without a pressure cooker? Can I just simmer them on the stove like usual?

  • Lauren Grulke says:

    I’m so excited to try this! What if you don’t have an instant pot or pressure cooker? What method would you recommend?

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