My Favorite Hummus in Israel
All it takes is one dinner at Dallal in the Neve Tzedak section of Tel Aviv to understand the exceptional quality of food in Israel. Dine on grilled calamari, hot focaccia bread that’s used to scoop up the babaganoosh, and entrees of red snapper and osso bucco, all washed down with the country’s fabulous lemonade, spiced with fresh mint leaves. At Mehane Yehuda Market in Jerusalem, merchants shout out their wares, selling freshly baked challah, chocolate rugelach, dates, figs, pomegranates, the sweet sticky Middle Eastern snack, halvah, nuts, and a bevy of colorful spices. Yet, if you want to taste the best hummus in the country, a creamy concoction of mashed chick peas scooped out with warm pita, then follow the taxi drivers to Abu Hassan in Tel Aviv’s old section of Jaffa. Plop yourself down on one of the plastic chairs and the dishes of hummus soon arrive, some topped with fool, a blend of fava beans. To spice it up, ask for the hot chile sauce. This is the place I dream about when forced to eat falafel with hummus in Boston.