As chickpeas were one of the earliest crops cutivated in Mesootamia and were a common dish in ancient era.
חומוס (in hebrew) or حمص (in Arabic) is a dish made from chick pea with tahini (sesami paste) and sometimes garlic and lemon juice. It is often slathered in olive oil and sometimes sprinked with other ingredients such as paprika, mushrooms and onion.
Perhaps some of the Israeli cooking owes to Japanese. Today many Japanese ingredients, such as miso, wasabi and soy sauce, are wide available in the country.
Sabikh is very popular Israeli sandwich bought by descent Iraqi in Israel. The pita sandwich stuffed with fried eggplant, hummus (chickpea paste), vegetables and various other things. On the Sabbath(Shabbat), when no cooking is allowed, Iraqi Jews ate a cold meal of precooked fried eggplant, cooked potatoes and hard-boiled eggs. Even today this is traditionally acceptable to eat in the morning on Saturday and evening on Saturday. Sabikh first sold in Israel in 1961.