Low fat hummus is not that good.

See, ever since my sister took me to this hummus place in the East Village (incidentally, it was called “The Hummus Place, and some dude put some pictures up, so you know where I am coming from), I have gained a taste for Hummus. The stuff at that place marked a profound advancement in my appreciation of the finer points of hummus—if you are ever on St. Marks Place, go there.

First off, they serve it as a meal, so it was the first time I had really payed attention to the taste of the hummus itself, as more than a condiment. They also add hell of good stuff to it, like chick peas (which do add to the flavor, believe it or not), hardboiled eggs, onions, or fava beans, and various spices, including paprika. Suffice it to say, it is better than your average hummus, and it tought me how good Hummus can be, warm and served with stuff.

So I started buying hummus from the supermarket. Most of it has been pretty good; I really like the Tribe, and Meza brands, Athenos is decent but not as good and more expensive, so not really worth it. Last time I decided to be daring and try some low fat hummus. Hummus is not especially high fat to begin with, but it does have olive oil usually, and I think that olive oild is pretty important. I bought Wildwood low fat hummus from Molly Stone, and it is terrible. Well not terrible, but it has a very sour taste to it, and is sort of pasty, instead of smoother than pasty. Usually this is the part where I would redeem Wildwood by saying their normal hummus is good, but since I haven’t tried it yet, no redemption for them. Oh yeah, don’t buy the flavored hummus, add your own stuff to flavor it just before warming it up, because the pre-flavored stuff is bad.

Now you know, tell your friends!


  1. Andy Said,

    November 23, 2005 @ 14:55

    Huh—I’ve always liked the Athenos three-pepper and black-olive flavors of hummus. Maybe it’s time for me to branch out.

  2. Zubin Said,

    November 24, 2005 @ 12:48

    Well I’m sure that taste preference is just that (: hehe. But it’s probably worth trying to add your own garnish, just to see.

  3. Anna Said,

    November 28, 2005 @ 11:54

    Athenos is perfectly deec to put on your sammich in the morning when you are too rushed to put all cockpeas and stuff in it. I misspelled chickpeas.

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