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

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.

Twitter

Events

06/22/2017
The Best of the 2016-17 Fancy Food Show Trends Are Here

The Summer Fancy Food Show is back for another 3 days of exciting and cutting...

05/16/2017
New York's Star Chefs Dish on Innovation and Inspiration

Innovation & Inspiration: Symrise’s 2017 New York Rising Stars Roundtable...