![]() Of course, hummus is by no means a new food. for three years as well, diners can now pick between four bowls including a “classic” - topped with za’atar, chickpeas, parsley, and olive oil - or a falafel version made with pickled green cabbage and Israeli salad. Rey Lopez/For ShoukĪt Shouk, which has been in D.C. “It’s no question Israeli food in the United States is having a moment,” he says.Ī “classic” hummus bowl from Shouk with tahina, chickpeas, za’atar, spices, parsley, and olive oil. “Oh yeah, it doesn’t compare,” says co-owner Ran Nussbacher, a native of Netanya, Israel, who emphasizes the good-for-you aspect of hummus bowls packed with protein-rich chickpeas and plenty of vegetables. Similarly, the owners at Shouk disdain the idea of even being in the same ballpark as grocery store hummus. “Hummus is one of the fastest growing sectors in groceries, with more than a quarter of people having them in their fridge - but in order to make it well, there’s a technique,” Wiseman says. It’s not supposed to last more than one or two days if customers choose to take it home. Unlike the Sabra in the aisle at Safeway, the dip is meant to be eaten immediately. ![]() Little Sesame’s staff makes hummus in small batches throughout the day to maintain freshness. with seven different toppings forming a kind of hummus slop.” “I don’t think hummus is meant to be eaten as the way Cava’s fast casual joints serve it. Repeat customer Lilah Burke appreciates the straightforward way Little Sesame treats its star ingredient. ![]() Other bowls integrate Middle Eastern ingredients like za’atar spice, pickled mango amba, and spicy, herby zhug that - thanks in large part to Philadelphia’s Michael Solomonov, who opened Dizengoff hummusiya in 2014 - are showing up more and more at restaurants nationwide. The most popular, Nick Wiseman says, is a cauliflower bowl made with herb tahini, everything spice, and green onion. An old chef buddy, Ronen Tenne, gives the brand Israeli cred.Īt Little Sesame, diners can choose from a variety of six seasonal hummus bowls, with the option to include add-ons such as pickled chiles and feta. He’s partnered with his cousin, David Wiseman. “People were super excited and loving what we were doing,” he says. Little Sesame co-owner Nick Wiseman says he knew the company was onto something when people were waiting waiting in the rain to try hummus bowls during the pop-up’s early days in the basement at DGS. location in Georgetown in August, bringing on vegetarian platters and pitas that all come with a hearty dollop of hummus.Ī falafel platter from Taim features a hearty scoop of hummus Rey Lopez/Eater D.C. Taïm, a New York-based falafel chain from Israeli chef Einat Admony, opened its first D.C. Last month, vegan Israeli counter Shouk rolled out its own version of hummus bowls at its two locations, in Mount Vernon Triangle and the Union Market district, to pair with its proprietary veggie burgers and roasted cauliflower pitas. Now the Goop-approved brand has two standalone locations, including a Chinatown branch that opened in March, and new competitors to boot. Three years ago, Little Sesame first made hummus bowls a hit with its pop-up inside the now-closed DGS Delicatessen. But the garbanzo-based dip has recently been granted entree status at quick-service counters catering to a crowd that’s replacing the power lunch with healthy bowls of vegetables. Hummus has long been common as an appetizer or a meze item at dozens of Mediterranean and Middle Eastern restaurants in the city. In D.C.’s crowded fast-casual scene, the latest trend riding a plant-heavy “wellness” wave comes in the form of chickpeas, tahini, olive oil, and lemon juice. ![]() Every weekday, swaths of workers, families, and tourists visit the shop for fast service, a breezy, West Coast-meets-Negev desert atmosphere, and its most popular item: the humble hummus bowl. A few minutes after 11 a.m., when Little Sesame opens its doors for lunch downtown, lines snake outside the door, and seating becomes a rare commodity.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |