Friday, July 19, 2013

Who Makes The Best Hummus?


Bragging Rights: Who Makes The Best Hummus?

GREAT ARTICLE FROM TRIBEJOURNAL.COM  WE THOUGHT SHOULD BE SHARED:
Mar 29 2013
by 
hummus
Richard’s Hummus, Lina Style. Photos by Dan Kacvinski. Food coordinated by Judy Zeidler

http://www.tribejournal.com/tribe-life/dining-in/2013/03/bragging-rights-who-makes-the-best-hummus/


Who makes the best hummus? Everyone in Israel is passionate about the taste of genuine hummus, and each individual believes deeply that his or hers is the best.
In Jordan, Lebanon and Syria, hummus remains a daily staple. Village streets are dotted with tiny shops that prepare hummus swirled in a brown-and-cream-colored bowl, drizzled with extra virgin olive and sprinkled with paprika or cumin.
Many cuisine-related sources describe hummus as an ancient food. The earliest known recipes for a dish similar to hummus bi tahini are recorded in cookbooks published in Cairo in the 13th century.
Hummus is a simple, wonderfully flavorful dip or spread made from garbanzos (chickpeas) and tahini (sesame seed paste). Its texture is velvety, rich and firm enough to scoop up with wedges of pita bread or crisp vegetables. The taste is robust, nutlike, garlicky and so satisfying that you won’t be able to stop eating it.
One significant reason for the popularity of hummus in Israel is the fact that it is made from ingredients that follow Jewish dietary laws, and it may be combined with either meat or dairy meals. It is seen as almost equally popular among Israeli Jews and Israeli Arabs, and as a result, hummus has become a sort of “national food.”
My prize-winning recipe takes as long to make as the time it takes to measure the ingredients and blend them in the food processor. For a change of color and flavor, I sometimes add roasted peppers when blending in the tahini, but the peppers are delicious on their own, too.
Some say that authentic hummus must be thick, so that you can carve deep valleys over its surface and fill them with olive oil. Then just tear off pieces of fresh pita bread to scoop up the pungent dip and pop it into your mouth.
Laurie Harris and Richard Hecht, who teach at the University of California, Santa Barbara, recently returned from four and a half months in Israel. While there, they were determined to enjoy every type of hummus they could discover. They sampled plates in Mahane Yehudah Market, the central shuk in West Jerusalem; along the pedestrian mall that is now Jaffa Road; and in shops in Musrara, not far from the city center and the Old City walls.
Hecht, who wrote “Abu Steve Is Coming Out of Retirement,” a small book about a man who opened a Jerusalem hummus restaurant, said, “Jerusalemites take great pride in the hummus at Abu Shukhri in the Old City. They will tell you that it’s a matter of minor gradations in taste — more garlic, less lemon. Hummus is basically all the same, but in Tel Aviv, they say the best hummus is at the very small restaurant Sultan, in the Arab town of Qalansuwa.”
The very best in Jerusalem, in the opinion of Hecht and Harris, is the hummus at Lina, a restaurant in the Christian Quarter of the Old City.
Hecht has his own ideas about what distinguishes top-notch hummus.
“It begins with the selection of fresh chickpeas in the shuk or market,” he said. “If you can’t find the fresh chickpeas, then use the dried.”
Still, no serious hummus connoisseurs would ever think of using garbanzo beans from a can nor use a food processor. True hummus is prepared in a large pottery cooking vessel with a narrow neck, over a low flame. The beans are stirred gently with a long wooden spoon until the right texture is achieved. Some use mortar and pestle to slowly grind the chickpeas.
Hecht also shares his special recipe for hummus and musabbaha, which is a breakfast hummus, served in the morning as we would eat hot cereal or cooked rice.

JUDY’S HUMMUS


From “The Gourmet Jewish Cook” by Judy Zeidler

∗ 1 can (15 ounces) garbanzo beans, with liquid
∗ 1 cup tahini (sesame seed paste)
∗ 1/2 roasted pepper (optional, recipe follows)
∗ 1/2 cup lemon juice
∗ 4 garlic cloves, peeled
∗ 1 teaspoon ground cumin
∗ 1/3 cup olive oil
∗ 6 fresh parsley sprigs, stems removed
∗ 1 to 2 teaspoons salt
∗ Minced fresh parsley for garnish
Place the garbanzos and their liquid in a food processor or blender; process until coarsely pureed. Add the tahini, roasted pepper (if desired), lemon juice, garlic and cumin; process until smoothly pureed. Add olive oil in a thin stream and continue blending. Blend in the parsley sprigs and l teaspoon salt. Add additional salt to taste. Garnish with minced parsley. Serve with hot pita bread and sliced vegetables, such as carrots, zucchini, mushrooms and jicama.
Makes about 3 cups.
Judy's Hummus
Judy’s Hummus

PEPERONI ARROSTITI CON ACCIUGHE (ROASTED PEPPERS WITH ANCHOVIES)

From “Italy Cooks” by Judy Zeidler
∗ 4 to 6 firm, crisp, red, yellow or green bell peppers
∗ 2 to 3 garlic cloves, minced
∗ Olive oil
∗ 1 jar or can (2 ounces) anchovy fillets
∗ Parsley sprigs for garnish
Preheat the oven to 425 to 450 F.
Place a large sheet of foil on the lower rack of the oven. Put the peppers on the rack above, in the middle or top of the oven. Roast for 15 to 20 minutes or until the skin has puffed and darkened slightly on top. Turn each pepper over and continue roasting for 10 to 15 minutes longer.
Remove the peppers from the oven. While they are still warm, carefully peel off the skins. Pull out the stems and discard the seeds. Cut the peppers into segments that follow their natural ridges. Layer the peppers in a bowl with the juices, garlic and enough olive oil to cover. Cover with plastic wrap and refrigerate. When ready to serve, arrange the peppers on a serving dish and garnish with anchovies and parsley. Or place an anchovy fillet in the center of each segment, roll up and place a toothpick in the center. 

RICHARD’S HUMMUS, LINA STYLE

∗ 3 cups fresh or dry chickpeas or garbanzo beans, soaked overnight in water in a large pot
∗ 1 teaspoon baking soda
∗ 1/2 cup extra virgin olive oil
∗ 3/4 cup tahini sauce or paste
∗ 1 large garlic clove, finely minced
∗ 1 teaspoon ground cumin
∗ Salt to taste
∗ 1/4 cup lemon juice or more to taste
∗ 1/4 cup pine nuts
∗ 1 to 2 tablespoons extra virgin olive oil
∗ 1/3 cup finely minced fresh parsley
Drain the chickpeas, cover with fresh water and baking soda, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until chickpeas are tender, about 50 minutes. Strain and cool about 20 minutes.
Pour 2 cups of the cooked chickpeas into a food processor, reserving the rest to be used later for garnish and the Breakfast Hummus. Add 1/4 cup olive oil and slowly process the mixture, adding the tahini, garlic clove, cumin and salt. Add the lemon juice and the remaining 1/4 cup olive oil. When the mixture is smooth, remove from the processor. If the mixture is too rough, continue blending until smooth. With a rubber spatula, spread the hummus into a shallow dish in circular motion, leaving an indentation in the center of the dish.
In a small frying pan, lightly brown the pine nuts. Add 1 to 2 tablespoons of olive oil into the indentation in the center of the dish. Place the reserved whole beans into the indentation. Sprinkle the pine nuts and parsley over the olive oil and beans in the center of the plate. Serve with whole warmed pita for dipping.
Makes 4 to 5 cups.

MUSABBAHA (BREAKFAST HUMMUS)

Use the basic hummus recipe, but prepare the following sauce.
∗ 1 cup boiled chickpeas (reserved from Richard’s Hummus, Lina Style)
∗ 3 cloves garlic, minced
∗ 1/4 teaspoon cumin
∗ 1/3 cup tahini or more to taste
∗ Juice of 1 large lemon
∗ 2 tablespoons olive oil
∗ 1/4 teaspoon black pepper
∗ 1/2 teaspoon salt
∗ 1/4 teaspoon chili powder
∗ 1/3 cup finely minced parsley
In a small saucepan, combine the chickpeas, garlic, cumin, tahini, lemon juice, olive oil, pepper, salt and chili powder. Simmer gently; do not boil. When the mixture is warm, serve for breakfast or pour into the center of the plate of Richard’s Hummus, Lina Style, and sprinkle with parsley.
Makes about 1 1/2 cups.

Judy Zeidler is a food consultant and author of “Italy Cooks” (Mostarda Press, 2011). Her Web site is JudyZeidler.com

Tuesday, April 30, 2013

HUMMUS CONQUERING AMERICA... FROM THE WALL STREET JOURNAL


Hummus is finally becoming mainstream and getting a lot of space in the pages of the Wall Street Journal.
In some states - farmers are starting to plant chickpeas instead of tobacco.

Here's the story. Quite impressive. 

Hummus Is Conquering America

Tobacco Farmers Open Fields to Chickpeas; A Bumper Crop



[image]Bloomberg News
Sabra sales were estimated to reach $315 million last year.
CLOVER, Va.—Prodded by the largest U.S. hummus maker, farmers in the heart of tobacco country are trying to grow chickpeas, an improbable move that reflects booming demand for hummus.
The humble chickpea is having a heyday. But while demand for chickpeas and hummus is high, farmers are preparing themselves for a potential shortage. David Kesmodel has details. Photo: AP.
Sabra Dipping Co., a joint venture ofPepsiCo Inc. PEP -0.22% and Israel's Strauss Group Ltd., wants to cultivate a commercial crop in Virginia to reduce its dependence on the legume's main U.S. growing region—the Pacific Northwest—and to identify new chickpea varieties for its dips and spreads.
For Sabra, which makes hummus at a plant near Richmond, Va., a secondary source of supplies could help protect the company if a chickpea shortage occurred because of crop failures in Washington or Idaho. Sourcing chickpeas locally also would lower its shipping costs. But the Virginia effort carries risk, because experts say the state's high summer humidity could prove a significant obstacle to its viability.
"We need to establish the supply chain to meet our growing demand," says Sabra's chief technology officer, Tulin Tuzel. "We want to reduce the risk of bad weather or concentration in one region. If possible, we also want to expand the growing seasons."
Long a staple of Middle Eastern cuisine, hummus is earning a growing following among Americans seeking more-healthful snacks. The chickpea dip is low in fat and high in protein. Sales of "refrigerated flavored spreads"—a segment dominated by hummus—totaled $530 million at U.S. food retailers last year, up 11% from a year earlier and a 25% jump over 2010, according to market-research firm Information Resources Inc.

Related Video: Hummus Recipe

Watch Denize Hazime of the popular online series "Dede's Mediterranean Kitchen" share her recipe for hummus.
The growth has caught the attention of big food companies like PepsiCo, which bought a 50% stake in Sabra in 2008, and Kraft Foods Group Inc.,KRFT -0.16% which owns Athenos, another big hummus brand. Sabra on Tuesday is expected to announce an $86 million expansion of its hummus plant near Richmond to help meet demand. It expects to add 140 jobs to the facility, which currently employs about 360, over the next few years.
Sabra doesn't disclose financial data, but IRI data show its hummus sales were about $315 million last year, up about 18%. And because some retailers, including Costco Wholesale Corp., COST -0.18% don't provide information to IRI, the figures understate Sabra's retail sales.
Sabra, based in White Plains, N.Y., has helped introduce more Americans to hummus through huge sampling events in major cities in which it has handed out 10,000 2-ounce packages a day. Sabra began its first national television advertising campaign earlier this year.
"Most of the consumers out there still don't know what hummus is," said Adam Carr, chief executive of Tribe Mediterranean Foods Inc., a Sabra rival. "We think that there are going to be lots of new users coming to the category."
Growing demand for hummus has pushed up prices for chickpeas, spurring farmers to increase production. The average price that farmers received for chickpeas was 35 cents a pound last year, a 10-cent increase over the mid-2000s, according to the U.S. Department of Agriculture.
Though chickpeas are a tiny crop compared with corn or wheat, last year's U.S. harvest totaled a record 332 million pounds, up 51% from the previous year, according to the USDA. The value of the U.S. chickpea crop hit a record $115.5 million last year, USDA data show.
David Kesmodel/The Wall Street Journal
Last year's U.S. chickpea harvest jumped 51% from the previous year. Above, Virginia farmer James Brown is testing the legume.
U.S. farmers are expected to plant a record 214,300 acres of chickpeas this year, up 3% from last year and a fivefold increase over a decade ago, the USDA said. Demand for the U.S. crop from Spain, Turkey and Pakistan also has led farmers to plant more.
In Walla Walla, Wash., farmer Pat McConnell, 51, said he intends this spring to plant about 950 acres with chickpeas, more than double his crop last year. "They've become a pretty lucrative option," he said. "I really think chickpeas are going to continue to grow in popularity."
Virginia officials are eager to develop new crops in a state where tobacco farming has shrunk dramatically since the 1990s because of declining cigarette sales.
Sabra has provided financial support for chickpea research at Virginia State University, and this spring, Virginia State recruited farmers to plant chickpeas in on-farm trials.
But Virginia's summer humidity and heat could make chickpeas more susceptible to a fungus known as Ascochyta blight that long has threatened chickpea crops in the U.S.
Virginia State University agronomist Harbans Bhardwaj is working on identifying a variety more suited to the climate, that could potentially be planted months earlier than most chickpeas. Mr. Bhardwaj thinks Virginia farmers may be able to grow the crop on a commercial scale within three years.
James Brown, a 72-year-old tobacco, corn and soybean farmer in Clover, Va., said he knew nothing about chickpeas when an extension agent from Virginia State called him several months ago and asked if he would plant the legume.
He said he jumped at the opportunity because he is looking for ways to make his roughly 300-acre farm more profitable.
Mr. Brown planted four acres with chickpeas in mid-April. That week, his wife served him the first chickpeas he'd ever eaten. "They tasted pretty good," the farmer said.
Write to David Kesmodel at david.kesmodel@wsj.com and Owen Fletcher atowen.fletcher@dowjones.com
Corrections & Amplifications
Sabra co-owner Strauss discloses some of Sabra's financial results in Strauss's securities filings. An earlier version of this article failed to note the parent company's disclosure.
A version of this article appeared April 30, 2013, on page B1 in the U.S. edition of The Wall Street Journal, with the headline: Hummus Conquers America.

Friday, December 7, 2012

BEST HUMMUS IN EGYPT




Even thought Egypt is going through a political roller coaster - more people are travelling to it than ever.   Perhaps it's cause Egypt is getting a lot of daily exposure in the mainstream media and perhaps it's cause for many in the Western world there is something extremely romantic in travelling to a nation who's people decided to take their future into their own hands and through a peaceful revolution changed their own government .

A few asked me about Hummus in Egypt and I didn't know what to answer. I love Egypt and the Egyptian people. It's a magical country that has so much history and ancient architecture that is a  monument to the beginning of modern civilization.

Since Google is tied so heavily to the Egyptian revolution - I figured it'll also be OK if I google to find out what the pro's think about Hummus there and if anything changed after the revolution also in terms of the standing of the top Hummus restaurants there.


But sadly when I googled the words : BEST HUMMUS EGYPT - there were no links to actual restaurants for 2 whole Google pages. Dozens of links - and none to actual dining places in Egypt.

I decided to change my search words and typed HUMMUS and EGYPT...
I thought maybe if I'll make it a broader search I will get a list of hundreds of Hummus restaurants in Egypt.
After all, when one types just the word HUMMUS and reads about it in Wikipedia - one of the first thing Wikipedia does mention for all Hummus history seekers is that:

"The earliest known recipes for a dish similar to hummus bi tahini are recorded in cookbooks published in Cairo in the 13th century"

So how could the nation that had the first recorded Hummus recipe published - not have any thing in GOOGLE?

But I was not willing to give up yet - so I Googled the words:  BEST MIDDLE EASTERN RESTAURANT EGYPT - and sadly, all that popped up were links to middle eastern restaurants in the US.

I was shocked that I couldn't find any Egyptian Hummus restaurants in Egypt.

Hopefully now that Egyptian are standing up and taking destiny into their own hands - they will also help remind the world - they are also the leaders with Hummus and in the future when people around the world Google Hummus and Egypt  - they will not just get the best Egyptian restaurants in the US.

I would love to hear thoughts from those who have been in Egypt recent.

One of the amazing things is that TRIP ADVISOR has a list of the top 10 restaurants in Cairo.
Their number 1 restaurant isn't a local cuisine but rather a Japanese restaurant.

#2 is a Lebanese restaurant.
Their info:

Fayruz Lebanese Restaurant  

InterContinental Cairo Citystars | Omar Ibn El Khattab St., HeliopolisCairo 11737Egypt

While I've never been to that restaurant my initial thought is that since it's in the InterContinental - it probably won't be as cheap as other less fancy places. 
But from the pictures it looks clean and indeed fancy for the middle eastern restaurant.
Trip Advisor gives #3, #4, #5 best restaurants in Cairo to an Italian, Indian and Four Seasons restaurants.
#6 is finally an Egyptian restaurant. Here's the info:
Kebabgy - 3 El Thawra Council Street | P.O. Box 732, El Orman - GizaCairoEgypt

Then #7,#8,#9 are again not local cuisines and finally at #10 are again Egyptian: 
Koshari al-Tahrir - Sharia Abd el-Khalik SarwatCairoEgypt
Only in #11 is there a recommendation for a cheap Egyptian restaurant:
Koshary Abou Tarek -16 Maarouf St. | ChampollionCairoEgypt


Looking at the reviews on Trip Advisor it's sad that traditional Egyptian Restaurants are at the bottom of the top 10 restaurants in Cairo. 

Many believe that a pride of a country rests on it's traditional cuisine - so Egyptians must find a way to help their local eateries improve their local cuisines and not just serve high end international cuisines.  

For other cities - here's links to the thoughts of the big guns of travel and what they recommend:


LONELY PLANET:
Lonely Planet publications a very respectable international tour  company and  they do have some recommendations about Egyptian restaurants. While I highly trust Lonely Planet about travel - their food recommendations can be a hit or miss, and the restaurants they currently recommend mostly have less than 10 likes each - so it's hard to know if others agree or not with Lonely planet's taste buds:

http://www.lonelyplanet.com/egypt/restaurants/egyptian?sort_dir=desc&sort_order=popular

http://www.lonelyplanet.com/egypt/restaurants

TRIP ADVISOR:
Except for it's top 10 list - TRIP ADVISOR also has a list of many restaurants that travellers have attended and liked - but while I love Trip Advisor's recommendations about hotels - with Food it gets more tricky as many times the highest rated restaurants are mediocre places as it's about the average rating of millions of travellers and in that kind of scenario - not always the greatest places shine.


FROMMER:
http://www.frommers.com/destinations/egypt/0398020003.html
They have a lot of restaurants but also many aren't neccasserily Local Egyptian. Here's one of the ones that is recommended but from their description doesn't seem cheap or fast and reservation is required so it's not for those just wanted to come on a whim and eat some Hummus.

"Abu Sid (Off 26th of July St., Zamalek, Cairo; tel. 02/27359640): Reservations are required at this upscale eatery, and when you get to the table, traditional Egyptian cuisine never tasted so good. "

AND IF EVERYTHING ELSE FAILS 
THERE'S ALWAYS FACEBOOK....

Searching for Hummus on facebook brought up one restaurant in Egypt:

https://www.facebook.com/pages/Abu-Hummus-Al-Buhayrah-Egypt/111482668873594

Abu Hummus, Al Buhayrah, Egypt 




There's not a lot of information on this place. The page is very limited and has only about 250 LIKES  but still more than any other place.


That's it Hummus Lovers. 
Enjoy Egypt.
Enjoy the revolution.
And keep us updated on your new findings.




BEST HUMMUS IN NEW YORK CITY ( NYC) 2012, Based on Village Voice


BEST HUMMUS IN NYC 2012


The Village Voice a publication that's always ahead of the pack published it's list of 10 best Middle Eastern Restaurants for 2012. 
The Village voice - is one voice I always listen to so I wondered what all of you think also of their taste buds not just their voice?  Their article got only 10 comments which might mean that their readers might love hearing a strong voice - but sadly aren't strong on their love of Hummus.
 I didn't want this voice forgotten - so I decided to help and share their conclusions:

Here's the link to the full article:

http://blogs.villagevoice.com/forkintheroad/2012/03/our_10_best_mid.php


Here's their top 10 and the reason they'v chosen it:"

1. Kabab Café -- Not only does this Egyptian café in Astoria offer an outstanding meze platter, it's one of the most intimate, relaxing spaces in the entire city. If you come during the day, there will be no written menu to choose from, the owner and chef of the restaurant's minuscule kitchen, Ali El Sayed, will simply ask you what you'd like to eat. Your order must absolutely include baba ghanoush, made with intensely smoked eggplant and lime, stuffed eggplant (if available), and the place's truly distinct fava falafel -- the daintiest, crispiest fritters you could ever hope to find outside the region. 25-12 Steinway Street, Queens, 718-728-9858

2. Cedars Meat House -- The juicy meat skewers at Cedars will make every other kebab you've had in this city pale in comparison. Order the platter so you can really taste the deep seasoning and perfect char of the lamb shish kebab and the spicy beef kufta kebab. They come with plenty of accoutrements: two dipping sauces -- a potent garlic sauce, and one with hot pepper flakes; a fresh chopped cucumber, tomato, and onion salad; hummus; and baba ghanoush. Then cool down your palate with some ayran, a sour yogurt drink often consumed with meat for digestive purposes in the Middle East. 41-08 30th Avenue, 718-606-1244

3. Tanoreen -- You can find some fantastic meze -- snacks meant for nibbling on while lounging for hours at an outdoor café -- at this Bay Ridge restaurant. Try some Arab classics: kibbeh -- raw, if available (fear not, it's like steak tartare), baked, or fried -- crispy lamb-filled sambousek, and tabbouleh salad. 7704 Third Avenue, Brooklyn, 718-748-5600

4. Taïm -- This Israeli vegetarian carryout gets some serious points for boldness -- it serves three different flavors of falafel, a move that would be considered heresy in some purist circles. My favorite one features house-made harissa, a chili pepper paste common in North African cooking, which turns the balls' interior a vibrant orange color. The great thing is that when you bite into the harissa falafel you're not inundated with heat; instead you taste the flavoring's zest playing off the low, earthy notes of the chickpeas. 222 Waverly Place, 212-691-1287

5. Ilili -- A little more pricey and swanky than most other Middle Eastern restaurants in the city, Ilili serves some outstanding lamb -- made into makanek, a typical Lebanese sausage, or simply seared as chops and served with a sauce made with za'atar -- which makes putting up with the loud music and weird décor worth it. 236 Fifth Avenue, 212-683-2929

6. Taboon -- The kitchen of this spacious Hell's Kitchen restaurant riffs on classic Middle Eastern dishes using Mediterranean -- often Greek -- flavors. It's a great place to go for brunch, especially for its freshly baked, crusty bread stuffed with feta cheese and soft-boiled eggs, or ground lamb and tahini. 773 Tenth Avenue, 212-713-0271

7. Alfanoose -- This restaurant got its start as a food truck that quickly won over the lunchtime crowd in the Financial District, where the street food competition is fierce. Here the falafel, which is not always super crispy but has a lively cumin-coriander flavor, is at its best when bundled up tight in a large pita (for tidy eating) with beets, tahini, lettuce, and tomato. 8 Maiden Lane, 212-528-4669

8. Tripoli/Damascus Breads & Pastry -- Located on an Arab restaurant-dense strip of Atlantic Avenue, Tripoli has an endearingly old-school feel -- the walls are covered in dark wood, the ceiling is painted to look like the sky, and the menu specializes in Lebanese home cooking. Make sure to try the wara'anib, tight cigars of grape leaves stuffed with ground lamb and rice served warm with a bit of lemony broth. Then for dessert, head across the street to Damascus Breads & Pastry, a Syrian bakery, and pick up some first-rate walnut or pistachio baklava for the road. Tripoli (156 Atlantic Avenue, 718-596-5800), Damascus Breads & Pastry (195 Atlantic Avenue, Brooklyn, 718-625-7070)

9. Moustache -- Much has been written about this West Village restaurant's flatbreads, but the best dish on the menu is also the most ordinary sounding -- grilled chicken over lentil puree. These are no ordinary lentils: They're softened and mashed until velvety and spiced with plenty of garlic and a drizzle of potent olive oil. Though it might be hard to resist the lamb sandwiches and fancy pitzas, this plate won't let you down. 90 Bedford Street, 212-229-2220

10. Gazala's -- At this Druze Israeli restaurant, located on the Upper West Side, you'll find the kitchen staff hand-rolling kibbeh at tables hidden in the back of the dining room, and freshly made bread that's stretchy, thin, and more like South Asian roti than the pita found in most Middle Eastern restaurants. Use it to scoop up lemony tahini and thinly sliced grilled lamb -- one of the best entrées on the menu. 380 Columbus Avenue, 212-873-8880"

Sunday, November 11, 2012

Hummus: the ultimate guide for beginners


So I found this interesting article online when I googled the word Hummus. This is an article from the blog I Googled Israel giving a brief history of Hummus and top 10 places to eat Hummus in Israel:



They also have an interesting video about Hummus in Israel: