THE NEW
SALSA
cucumbers, several kinds of summer squash, and beautifully misshapen heirloom tomatoes.
Later, in the dining room of one
of his restaurants, he explained
that when the growing season
ends, he and his children go into
the hills to gather wild herbs with
names like “olesh” and “aqab” and
“hobeza.” The herbs grow only locally and only in the winter.
“But because hummus is dry, it
AP PHOTO/TARA TODRAS-WHITEHILL
A typical plate
of hummus
you’ll find at
hummusias
in Israel.
HUFFINGTON
06.30-07.07.13
can be used throughout the year,”
he said. When I asked how he accounted for the dip’s popularity,
he kept his answer short: “Low
cost, high calorie.” He seemed a
little annoyed at the need to deliver this dictum.
FLAVOR HOUSE
As Sabra strives to make its
chickpea dip as popular as bagels,
burritos and other foreign-born