Served with a slug of olive oil, half-torn parsley and a small sandstorm of paprika, the hummus is very, very good. Is it the best in New York? I may quibble that it's a little too smooth, almost airbrushed, more in thrall to voluptuousness than earthiness. (My heart still belongs to Mimi's Hummus.)Read whole article via www.nytimes.com
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