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By Joanne E. Morvay | January 31, 2001
Item: Athenos Travelers Hummus and Pita What you get: 2 1/2 servings of two tablespoons of hummus and two pieces of bread (in reality, one snack or lunch) Cost: About $2 Nutritional content: Roasted Red Pepper - 140 calories, 6 grams fat, 1 gram saturated fat, 410 milligrams sodium; Roasted Garlic - 130 calories, 6 grams fat, 1 gram saturated fat, 370 milligrams sodium Preparation time: Open and eat Review: I found myself wishing for more pita bread or some raw vegetables when I tried Athenos' new hummus snack kits.
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NEWS
By Kit Waskom Pollard and For The Baltimore Sun | September 30, 2014
In the food world, the battle between serious carnivores and vegetarians is a famous one, with meat-eaters often claiming that without meat, food simply can't be that tasty. Clarksville restaurant Great Sage, which this year celebrates a decade of vegan, organic cookery, proves that even without meat, a meal can be hearty, satisfying and, yes, delicious. Though sometimes the restaurant's laid-back vibe veers into just-plain-slow territory, overall, dinner at Great Sage could win over even the most die-hard meat lover.
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NEWS
By Larry Perl, lperl@tribune.com | February 17, 2014
By all accounts, including Blake Wollman's, the Mount Washington Village retail and restaurant district is doing well. Wollman, former president of the Mount Washington Village Merchants Association and longtime owner of the Desert Cafe, has watched as the nearby Ethel and Ramone's restaurant has spent $500,000 on renovations and is set to reopen soon as Ethel's Creole Kitchen. Wollman has watched as Mount Washington Tavern, which burned in a fire, was rebuilt and reclaimed its stake as an anchor of the Village.
NEWS
April 10, 2014
Blake Wollman has gone from a food processor in his kitchen at home to a commercial kitchen in Randallstown. He's progressed from selling his product at farmers markets to two distributors placing it in 50 locations in the Mid-Atlantic region. Now, Wollman is poised for a major expansion. By the end of 2014, he plans to triple the number of locations for his product, an all-natural, kosher hummus. "I want to saturate the Maryland market and penetrate the New York market," Wollman said of his company, The Wild Pea Hummous.
FEATURES
By Kit Snedaker and Kit Snedaker,Copley News Service | June 30, 1993
An appetizer from the Middle East called hummus and made of garbanzo beans has become a favorite in this country. It's a mixture of pureed beans, garlic, olive oil and tahini (pureed sesame seeds). This last is sold in cans.The dip is great on vegetables, chips and, best of all, small pieces of Middle Eastern pita bread. All of these are acceptable, but the hummus itself, made the old-fashioned way, is full of oil.Now, with the '90s upon us, variations have appeared that are as 66TC good as the original.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun reporter | April 16, 2008
With its good-fat, zingy taste and Mediterranean elan, hummus is an appetizer of champions. Not only plain hummus but its flavored offspring are popular enough now to be available in every supermarket. But which tastes best? A panel of Taste section staffers conducted a blind tasting of four brands of roasted red-pepper hummus available locally. In this case, we were happy to learn that the least-expensive choices had actually fared best. Our winner was the Giant brand Simply Enjoy, which made a nice presentation and had the strongest red-pepper flavor.
NEWS
By Erin Mendell and Erin Mendell,Sun reporter | August 8, 2007
The Raw 50 By Carol Alt, with David Roth I Am Grateful: Recipes & Lifestyle of Cafe Gratitude By Terces Engelhart, with Orchid North Atlantic / 2007 / $24.95 The first cookbook from Cafe Gratitude, a group of San Francisco Bay Area restaurants, is vegan - the recipes use no animal products - and gets more into spirituality than Carol Alt's book. The recipes have names like "I Am Honoring Nachos" and "I Am Releasing Flax Crackers." But the book offers practical advice about equipment and technique, including a way to use your oven as a dehydrator.
NEWS
By Donna Pierce and Donna Pierce,CHICAGO TRIBUNE | May 4, 2005
Falafel fanatic" describes my relationship to those Middle Eastern fried spheres made with nutty-tasting garbanzo beans. Going through my wallet recently, I found several frequent-buyer cards from my favorite falafel stand. Marked with X's, they proved I had consumed 15 of the Middle Eastern sandwiches in less than a month! This shocking realization sent me into the kitchen with a plan to create a baked, more healthful version that I teamed with hummus and tabbouleh as toppings. Menu Falafel on pita with hummus and tabbouleh Greek salad Rice pudding Sparkling water Falafel on Pita With Hummus and Tabbouleh Preparation time: 15 minutes; cooking time: 18 minutes Makes 4 servings 1 can (15 ounces)
NEWS
April 10, 2014
Blake Wollman has gone from a food processor in his kitchen at home to a commercial kitchen in Randallstown. He's progressed from selling his product at farmers markets to two distributors placing it in 50 locations in the Mid-Atlantic region. Now, Wollman is poised for a major expansion. By the end of 2014, he plans to triple the number of locations for his product, an all-natural, kosher hummus. "I want to saturate the Maryland market and penetrate the New York market," Wollman said of his company, The Wild Pea Hummous.
ENTERTAINMENT
By John Lindner, Special to The Baltimore Sun | August 15, 2010
If I hadn't heard from numerous sources that Captain Larry's Bar and Grill, 601 E. Fort Ave., served really good fish tacos, I would never have considered the place for lunch. Or dinner. Or any kind of meal. I'd hung out there with friends one night. The place was packed, but it impressed me as a neighborhood tap that failed to keep up appearances because it knew it could count on steady trade from regulars that appreciated a bar within crawling distance of their rowhouses. Funky and fun for a meet-up if you're in the Federal Hill-Locust Point area, but otherwise, no thanks.
NEWS
By Larry Perl, lperl@tribune.com | February 17, 2014
By all accounts, including Blake Wollman's, the Mount Washington Village retail and restaurant district is doing well. Wollman, former president of the Mount Washington Village Merchants Association and longtime owner of the Desert Cafe, has watched as the nearby Ethel and Ramone's restaurant has spent $500,000 on renovations and is set to reopen soon as Ethel's Creole Kitchen. Wollman has watched as Mount Washington Tavern, which burned in a fire, was rebuilt and reclaimed its stake as an anchor of the Village.
BUSINESS
By Andrea K. Walker | March 16, 2011
Annapolis Town Center has opened five new restaurants and two financial services companies. Below is a description and  list: Fidelity, t he 4,958-square-foot investor center at Annapolis Towne Centre will offer a full range of investment products and services to individual mutual fund and brokerage customers. Flat Top Grill , a create-your-own stir fry restaurant that features fresh ingredients and house-made sauces in an interactive setting. The 3,497-square-foot location will be Flat Top Grill’s 17 th restaurant nationwide, and the first one on the entire eastern seaboard.
ENTERTAINMENT
By John Lindner, Special to The Baltimore Sun | March 6, 2011
I get a shiver of satisfaction bordering on smugness when I find a little restaurant that does one or two things well, or that offers an out-of-the-ordinary menu, or that dishes up low-cost comfort food. So I feel pleasantly snooty that I visited Hummus Corner before some of my foodie friends. True to its name, Hummus Corner occupies an end unit in a strip mall that includes pizza, Chinese and sub restaurants. Plenty of dining choices and all of them predictable offerings. And all of them serve a densely packed zone of apartment and condo complexes around Lakeside and Owings Mills boulevards.
ENTERTAINMENT
By John Lindner, Special to The Baltimore Sun | August 15, 2010
If I hadn't heard from numerous sources that Captain Larry's Bar and Grill, 601 E. Fort Ave., served really good fish tacos, I would never have considered the place for lunch. Or dinner. Or any kind of meal. I'd hung out there with friends one night. The place was packed, but it impressed me as a neighborhood tap that failed to keep up appearances because it knew it could count on steady trade from regulars that appreciated a bar within crawling distance of their rowhouses. Funky and fun for a meet-up if you're in the Federal Hill-Locust Point area, but otherwise, no thanks.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun reporter | April 16, 2008
With its good-fat, zingy taste and Mediterranean elan, hummus is an appetizer of champions. Not only plain hummus but its flavored offspring are popular enough now to be available in every supermarket. But which tastes best? A panel of Taste section staffers conducted a blind tasting of four brands of roasted red-pepper hummus available locally. In this case, we were happy to learn that the least-expensive choices had actually fared best. Our winner was the Giant brand Simply Enjoy, which made a nice presentation and had the strongest red-pepper flavor.
NEWS
By Erin Mendell and Erin Mendell,Sun reporter | August 8, 2007
The Raw 50 By Carol Alt, with David Roth I Am Grateful: Recipes & Lifestyle of Cafe Gratitude By Terces Engelhart, with Orchid North Atlantic / 2007 / $24.95 The first cookbook from Cafe Gratitude, a group of San Francisco Bay Area restaurants, is vegan - the recipes use no animal products - and gets more into spirituality than Carol Alt's book. The recipes have names like "I Am Honoring Nachos" and "I Am Releasing Flax Crackers." But the book offers practical advice about equipment and technique, including a way to use your oven as a dehydrator.
BUSINESS
By Andrea K. Walker | March 16, 2011
Annapolis Town Center has opened five new restaurants and two financial services companies. Below is a description and  list: Fidelity, t he 4,958-square-foot investor center at Annapolis Towne Centre will offer a full range of investment products and services to individual mutual fund and brokerage customers. Flat Top Grill , a create-your-own stir fry restaurant that features fresh ingredients and house-made sauces in an interactive setting. The 3,497-square-foot location will be Flat Top Grill’s 17 th restaurant nationwide, and the first one on the entire eastern seaboard.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | December 7, 1995
Cafe Hon's new digs look something like a nice old-fashioned Hampden eatery -- but all bright and shiny, the way '90s versions of '50s diners are.You'll be eating off a table that will remind you of your mom's kitchen table. The china is mismatched. But everything is freshly painted (off white, with the exposed pipes painted silver). There's a handsome bar. And you'll love those chandeliers made from coffee cups. The new Cafe Hon, which moved from a smaller spot across the street, is still homey; but now it's chic as well, hon.Owner Denise Whiting didn't change the menu when she moved.
NEWS
By Donna Pierce and Donna Pierce,CHICAGO TRIBUNE | May 4, 2005
Falafel fanatic" describes my relationship to those Middle Eastern fried spheres made with nutty-tasting garbanzo beans. Going through my wallet recently, I found several frequent-buyer cards from my favorite falafel stand. Marked with X's, they proved I had consumed 15 of the Middle Eastern sandwiches in less than a month! This shocking realization sent me into the kitchen with a plan to create a baked, more healthful version that I teamed with hummus and tabbouleh as toppings. Menu Falafel on pita with hummus and tabbouleh Greek salad Rice pudding Sparkling water Falafel on Pita With Hummus and Tabbouleh Preparation time: 15 minutes; cooking time: 18 minutes Makes 4 servings 1 can (15 ounces)
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