EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialBerbere, a spice blend from Ethiopia and Eritrea, seasons the stewed lamb served over black-bean hummus at Tatiana by Kwame Onwuachi in New York, March 4, 2023. (Nico Schinco/The New York Times)
EditorialThe charcuterie at Reba’s Place comes with country ham and boiled peanut hummus, and is served on a board shaped like Oklahoma. (Zerb Mellish/The New York Times)
EditorialBerbere, the North African spice blend, seasons the stewed lamb served over black-bean hummus at Tatiana by Kwame Onwuachi in New York, March 4, 2023. (Nico Schinco/The New York Times)
EditorialZiyad Abu Shukri grinds his hummus by hand with a mortar and pestle, at a hole-in-the-wall shop in the Old City of Jerusalem, Oct. 12, 2022. (Tzachi Ostrovsky/The New York Times)
EditorialStaples of the Mediterranean diet: grains, root vegetables, olive oil, hummus, leafy greens and lean fish like salmon, in San Francisco, Jan. 5, 2023. (Lauren Segal/The New York Times)
EditorialHummus, charred eggplant, muhammara and grilled manouche at Ojai Rotie, a French-Lebanese patio restaurant, in Ojai, Calif., June 22, 2022. (Michelle Groskopf/The New York Times)
EditorialPalestinians prepare falafel and hummus for breakfasting on the Muslims holy month of Ramadan, Gaza city, Gaza Strip, Palestinian Territory - 10 Apr 2022
EditorialNick Wiseman, a founder of Little Sesame, a small chain of hummus shops in Washington, packs hummus on May 30, 2021, to be sold at Whole Foods Market. (Rosem Morton/The New York Times)
EditorialKing Mother and Mimi’s Hummus, two restaurants on Cortelyou Road in Ditmas Park, Brooklyn, on March 7, 2021. (Sasha Arutyunova/The New York Times)