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Word: hummus (lookup in dictionary) (lookup stats)
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...Syracuse University, Julia Salomon uses a diplomatic approach: the school nutritionist has lobbied for healthy yet appealing options at the dining halls: "Our salad bar isn't just lettuce, cucumbers and tomatoes anymore," says Salomon. "It's black beans and garbanzo beans. It's hummus and grilled chicken bits...

Author: /time Magazine | Title: Smart Eating | 10/11/2004 | See Source »

...strong scents of falafel, schwarma and hummus wafted across the lawn outside the Science Center yesterday as Hillel and Harvard Students for Israel commemorated the 56th anniversary of Israel’s independence in the second annual IsraelFest...

Author: By Derek A. Vance, CONTRIBUTING WRITER | Title: Students Celebrate Israel’s Independence | 4/28/2004 | See Source »

...manager universally nicknamed “Woody,” estimates that his restaurant sells 330 sandwiches on an average day—about a third of these are Mount Auburns or Hubbard Parks. The latter is a light vegetarian sandwich of carrots, tomato, sprouts green apple slices, hummus, avocado, a splash of homemade honey mustard dressing and a slice of cheddar if desired...

Author: By Rebecca M. Myerson, CRIMSON STAFF WRITER | Title: Favorite Square Recipes Revealed | 3/4/2004 | See Source »

...falafels are distinctively dark green, with a crunchy outer shell—so light that it’s nearly impossible to distinguish between the baked and fried varieties offered at Sepal. The evening buffet, available Mondays through Wednesdays, presents a basic selection of fatoush salad, hummus and baba ganoush, okra with cilantro and garlic, chicken with sumac, lima beans and a deliciously savory maklouba—hearty chunks of lamb or tofu, cauliflower and eggplant sealed with rice and cooked in lamb broth, then turned upside down and served steaming hot. Other Sepal specialties include the warm, filling...

Author: By Jennifer A. Woo, CONTRIBUTING WRITER | Title: Have A Ball | 12/4/2003 | See Source »

...decorated, cozily-romantic café has been tucked away off Newbury Street for 12 years. According to owner Moshe Sander, local students and visiting tourists flock to his handmade tables for platters of falafel, shawarma and kebabs. Served on a bed of creamy baba ganoush, tahini and slightly salty hummus drizzled with olive oil and paprika, Sander’s falafel is crunchy and crispy on the outside, with a heavy, crumbly inner texture. Accented by onions and green peppers, the mixed chicken and lamb kebabs arrive sizzling at the table, while the chicken and lamb shawarma selections offer even...

Author: By Jennifer A. Woo, CONTRIBUTING WRITER | Title: Have A Ball | 12/4/2003 | See Source »

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