To make hummus, chefs place a handful of wild chickpeas in a jar, shake it up, and step back as the enraged legumes purée themselves into a delicious dip. Enjoy a meal founded on the fury of a chickpea with today's Groupon: for $5, you get $10 worth of Middle Eastern fare and drinks at Hummus Place. Choose one of five locations: Saint Mark's Place, 7th Avenue South, Macdougal Street, Broadway, or Amsterdam Avenue.
Pairing homemade pitas with healthy hummus that's freshly mashed every two hours, Hummus Place pleases the pickiest chickpea critic. Feast with a friend on appetizers such as stuffed grape leaves, babaganush, or falafel balls ($3.95 each), then turn to the main menu for dishes such as hummus masabacha topped with whole chickpeas, olive oil, and spices, and served warm with a pita ($6.95), or shakshuka stew, which plops a pair of over-easy eggs onto a pile of tomatoes, peppers, onions, and eggplant ($7.95). Wash down your delectables with craft and imported beer ($5–$5.50), wines by the glass ($5.50–$7), or freshly made mint tea, lemonade, or orange juice ($2.50–$3.50).
The Greenwich Village location of Hummus Place was reviewed by the Village Voice and New York magazine, while the East Village location was reviewed by Gayot. The West Village location was featured in the New York Press, and NYC10Best named Hummus Place the third-best Weekday Lunch Restaurant in the city.
Hummus Place has built its menu around its titular dish—so it’s no surprise that the staffers have hunted far and wide for the smallest, most circular chickpeas, which they claim make the best hummus blend. The New York Times agrees, calling the dish "eerily smooth" with sesame and garlic "in a state of equilibrium." Water, tahini, olive oil, and lemon round out the recipe—served with fresh pitas from the bakery.
"When we first opened, we had only hummus on the menu," Hummus Place owner Ori Apple told CBS's Tony Tantillo’s Dining Deal. "Three different kinds of topping: tahini, chickpeas, and fava beans." Today, the kosher menu showcases five blends alongside dishes such as veggie-loaded couscous, falafel, and shakshuka—a stew with tomatoes, peppers, onion, and eggplant, finished off with two over-easy eggs. Dessert selections bring out dulcet notes of dry kadaif buried beneath vanilla-infused ricotta and the faint notes of "Happy Birthday" hummed by a date tahini cake dished up with apple confit.