Hummus Abu Hassan
A beloved Jaffa hole in the wall, Abu Hassan has for decades drawn a steady stable of loyal customers, Jews and Arabs, working-class people and tourists, all of whom are eager to sample one of the oldest hummus joints in Israel. The restaurant was founded by Ali Karawan, a.k.a. Abu Hassan, who started selling his hummus out of a cart in the Ajami neighborhood of Jaffa in the 1950s, before eventually settling in the location on Dolphin St. in the 1970s. Abu Hassan opens his doors every day but Saturday, and closes when the hummus runs out. Usually around lunchtime, lines go outside the door, as the clientele jostle to grab a spot at one of the coveted shared tables serviced by friendly but remarkably efficient waiters, who prioritize getting people in and out over the usual niceties. There's no written menu, as most diners here know what they've come for: either hummus, masabaha (topped with chickpeas), ful (topped with fava beans), or labane (a strained, tart Middle Eastern yogurt); or the in-house specialty known as "The Holy Trinity," massabaha and ful all in one plate, which goes excellently with the sliced raw onion and the garlic-lemony condiments on each table.
A beloved Jaffa hole in the wall, Abu Hassan has for decades drawn a steady stable of loyal customers, Jews and Arabs, working-class people and tourists, all of whom are eager to sample one of the oldest hummus joints in Israel. The restaurant was founded by Ali Karawan, a.k.a. Abu Hassan, who started selling his hummus out of a cart in the Ajami neighborhood of Jaffa in the 1950s, before eventually settling in the location on Dolphin St. in the 1970s. Abu Hassan opens his doors every day but Saturday, and closes when the hummus runs out. Usually around lunchtime, lines go outside the door, as the clientele jostle to grab a spot at one of the coveted shared tables serviced by friendly but remarkably efficient waiters, who prioritize getting people in and out over the usual niceties. There's no written menu, as most diners here know what they've come for: either hummus, masabaha (topped with chickpeas), ful (topped with fava beans), or labane (a strained, tart Middle Eastern yogurt); or the in-house specialty known as "The Holy Trinity," massabaha and ful all in one plate, which goes excellently with the sliced raw onion and the garlic-lemony condiments on each table.
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