hummus

• Sides are green salad and cut veggies and hummus, and dessert is fresh berries (and a surprise baked good someone else is bringing).
• No peeling is necessary with hummus, and if you burn the garbanzo beans you can always add enough garlic to cover it up.
• The key to good hummus is the addition of a little olive oil. —  Thunder Matt's Saloon
• Too often, hummus is a disappointment, but here both it and the baba ghanouj tasted fresh, infused with garlic but not dependent on it, and with their own unique blends of spices. —  Dallas Observer | Complete Issue
• The cooks are reportedly Egyptian and Lebanese, but the owner, a well-known Armenian crooner who sometimes sings here on weekends, is not above insisting on the chile-red Armenian version of hummus and the fluffy raw-beef dish kibbe nayeh to go along with the fried sea bass with fried pita and tahini —  LA Weekly | Complete Issue

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