Hummus Bodega is the closest place in the Bay Area that you can find to a traditional Israeli Hummus shop. SF Chronicle describes these shops as “casual places where people come once or twice a week to feast on a bowl of warm, creamy hummus, served simply with a glug of olive oil or toppings like turmeric-stained mushrooms.” Hummus Bodega co-owner Isaac Yosef says “People see hummus here as a dip that you eat with carrots. In Israel, hummus is the main course.”

“Unlike the hummus at most American supermarkets, Hummus Bodega’s hummus is made fresh every morning and only lasts four days because there are no preservatives. Co-owner Din Leib said he uses the best possible ingredients — the main ones being garbanzo beans, tahini, and olive oil — and a process that takes three days.

“We make it in the most traditional way,” he said, comparing the rich end result to ice cream.

The menu features a nice range of salads, pitas & sandwiches, plates, and of course Hummus Bowls.

Orders close Wednesday at 6pm (unless we sell out first!)

Items to be warmed. Instructions included.