There’s nothing quite like the hummus you order at a Mediterranean restaurant. Typically served with toasty pita bread and a side of perfectly pickled vegetables, somehow those chefs just get it right ...

There's a better way to achieve creamy, dreamy hummus perfection at home, and chickpea whisperer Michael Solomonov wants to help you get there. Together with his business partner Steve Cook, the ...

Authentic hummus is easy to make at home with this simple and delicious recipe. We’ve also included two popular flavor ...

Michael and I recently returned from a trip to New York City to see family and friends. It was a nice getaway from Iowa where political candidates dominate the airwaves and the upcoming caucuses are ...

Let's face it, hummus can be hit or miss. The refrigerated section is filled with store-bought hummus brands that often emphasize flavor variety over quality ingredients. I'm as adventurous an eater ...

Learn how to make black hummus, a unique twist on the classic Middle Eastern dish. Made with qizha, a Palestinian tahini from black seeds and black sesame, this hummus delivers deep, bold flavours.

Stop it with the store-bought hummus and make your own. Even though Sabra’s caramelized onion hummus is the best, the one you DIY will be even better. All you need is a blender and a few ingredients.

We’re in the midst of a Middle Eastern food moment that shows no signs of abating, for which we are grateful. These days it’s comfortingly easy to find bowls of excellent hummus and labneh alongside ...

This post may contain links from our sponsors and affiliates, and Flywheel Publishing may receive compensation for actions taken through them. Hummus is a booming market thanks to its steady growth ...

BE ON TUESDAY. TO COOK'S CORNER. >> COOK'S CORNER IS ON THE ROAD. WE ARE IN SALEM. AND TODAY WE HAVE JOCELYN. THANK YOU SO MUCH FOR JOINING US. YOUR RESTAURANT'S HERE IN SALEM. SO IT WAS EASY TO GET ...

The beauty of hummus lies in its simplicity. This cool, smooth dish of chickpeas and tahini has been a staple food of the Levant since at least the 13th century. But, as with all things time-tested ...