Good Food

The Hummus Bar

Garbanzos or chickpeas? Call them what you will. Good Food's favorite omnivore and Pulitzer Prize-winning food critic for the LA Weekly , Jonathan Gold, swipes his pita at The Hummus Bar.

By Evan Kleiman • May 12, 2014 • 1 min read

Garbanzos or chickpeas? Call them what you will. Good Food's favorite omnivore and Pulitzer Prize-winning food critic for the LA Weekly, Jonathan Gold, swipes his pita at The Hummus Bar. This specialty restaurant offers seven varieties of thick and creamy, made-from-scratch hummus, including stewed fava beans, spicy tomato sauce and eggs, or toasted pine nuts.

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Good Food

The Hummus Bar

Garbanzos or chickpeas? Call them what you will. Good Food's favorite omnivore and Pulitzer Prize-winning food critic for the LA Weekly , Jonathan Gold, swipes his pita at The Hummus Bar.

Share

Good Food

The Hummus Bar

Garbanzos or chickpeas? Call them what you will. Good Food's favorite omnivore and Pulitzer Prize-winning food critic for the LA Weekly , Jonathan Gold, swipes his pita at The Hummus Bar.

Share