Israel’s great culinary debate, akin to pizza faceoffs in Chicago or cheesesteak wars in Philly, boils down to one question: Where can you find the country’s best hummus?
We sampled an entry today at Sa’id, a classic hummus establishment in Acre (Akko), a city on the country’s northern Mediterranean coast that dates back to the Crusaders. To get there, our guide took us through the rambling streets of the souk, where vendors sold everything from spices to children’s clothing to hookah pipes.
Inside, Sa’id appeared nondescript – save for the heaping piles of food on the tables. Our driver ordered bowls of hummus for each of us.
I wasn’t quite prepared for how MUCH hummus we’d receive. Mounds of hummus, liberally dosed with chickpeas and swimming in olive oil, arrived at the table, along with a tall platter of warm pita bread. It tasted so much fresher and creamier than any hummus that I’ve ever had in the U.S. We mopped it up with gusto.
Photos and more info are up on my blog. I'm also interested in getting recommendations for hummus in Jerusalem and Tel Aviv, as I'm here for a few more days.
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