Some of what makes Dizengoff hummus tremendous is technique. Much of it, though, is ingredients. You don’t need to sell me on the creamy quality of
dried chickpeas over the canned stuff. And then there’s the secret sauce. Lemon and garlic combine and sit together to temper each other. Add plenty of good quality tehina. Dizengoff uses
Soom from the three Sisters Zitelman. So do I. I have become a Soom addict.
Dizengoff hummus comes with a variety of seasonal toppings to choose from, including corn masebacha and spring onions with zhug. But my absolute favorite is foul — or ful —
beans (what a surprise). I double-checked about the quantity of green beans in the topping. Yes, it’s 16 cups. You’ll be grateful for every last one.