When you mention “Israeli food” to most Israelis, you’ll probably receive a long explanation that there is NO such thing as Israeli food. Due to the large number of immigrants, Israel is a cultural melting pot similar to the USA. Its inhabitants have a diversity of backgrounds, and brought with them the culinary traditions of their home countries.
Now, Israeli cuisine is a conglomeration of ingredients and cooking methods of European, North African, Arabic, and many more origins. Like most cuisines, the origins of many Israeli dishes can be traced through other cultures, finding origins throughout the world – however, Israel makes each dish unique and its own, in addition to coming up with some entirely unique creations.
While hummus has been enjoying a solid spot in the health food sector for the past few years (especially in the USA), the hummus in Israel is a centuries old treat. Made of garbanzo beans, tahini, oil, and spices, the creamy ground dip is ubiquitous throughout Israel. Often garnished with a few whole beans on top, a drizzle of olive oil, and perhaps a few extra herbs, hummus is devoured using soft pita bread as a scooping device.
And you’ve likely been pronouncing it wrong. It’s not “hum-us” its “HOO-mus”. Ask any Israeli and they’ll set you straight.