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Warm, ultra-smooth chickpea purée pooled with good olive oil and served with fresh-baked pita — the definitive version of the dish in the South Bay
The classic hummus base topped with slow-cooked spiced ground lamb — rich and savory against the lighter chickpea backdrop
Eggs poached in a spiced tomato-pepper sauce, served bubbling in the pan with pita for scooping — deeply flavored and properly fiery
Crisp-exterior, herb-flecked interior chickpea fritters — light and greaseless, served with tahini