'Hummus' on Serious Eats

How Ful Mudammas Made Me Forget All About Hummus

Let's talk about ful (pronounced "fool") for a minute, because you might find you like it even more than hummus. Where the chickpea is a wan wallflower, the fava is proudly, robustly funky. And with its mashed-up beans and rich broth, ful takes common ingredients like cumin, garlic, and tahini to bolder places than hummus ever could. More

Snapshots from Israel: What's The Best Hummus You've Ever Had?

Ah, hummus. How do I never get sick of you? It's one of those foods, like good crusty bread or fresh milky cheeses, that is perfect in its simplicity—its ingredients few but allowing for so much variety, so much nuance in expression. The slightest difference in pureéing method, or garlic or lemon or tahini use, can create a totally different experience. What's the best you've ever had? Where was it from, and what made it so compelling? More

Cook the Book: Israeli Workingman's Lunch

We love a good egg sandwich—bacon, egg and cheese, egg salad, Croque Madame, we could go on and on, but we have to thank The Big New York Sandwich Book for introducing us to another egg-centric lunchtime repast, the Israeli Workingman's Lunch. One might assume that most workaday Israelis are bent over an overstuffed falafel but Snir Eng Sela, chef at Commerce had a different sort of Israeli lunch in mind. More

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