Lbnaz – I only know Sa’id’s in the old town in Acco. Unless they’ve changed the name since I was last there, I don’t know Souhilla’s.

Tzabar, Ahla and even Rishon’s Madyani Miki all make decent hummous which does taste better when warmed, but even when warmed they still don’t compare with Abu Hassan’s, even when the latter is taken home and refrigerated. I can also assure you that the store bought hummous available in Western Canadian supermarkets, while not necessarily bad tasting, have textures that qualify them as some type of chickpea spread, but not hummous.

And if you still doubt whether there is bad hummous, I can take you to a houmoussiya in the shuk Hapishpishim in Yaffo, where after eating a serving of their dry and thick pitas and bland and heavy misabicha, I have no doubt you will reconsider your current disbelief in the existence of bad hummous.

That said, I’d much rather invite you to Yaffo for a serving of Abu Hassan’s misabicha, or hummous ful.

Why?

@ Israeli Nurse & Ben: “…Tsk! Everyone knows that the best hummus in the world is at Sa’id’s place in Acco…”
You mean at Souhilla’s place in Acco.

First, is Sa’id’s place in Acco called Souhilla’s place, or are they two different hummousiyot? Secondly, have those of you who claim Sa’id’s or Souhilla’s Acco hummousia(iyot) to have the best hummous in the world, ever sampled Abu Hassan’s (Ali Karavan’s) hummous in Yaffo, which is by far, the best hummous I’ve had to date?

B