Hummus, like gossip, is delicious and easy to spread. Enjoy a savory morsel with today's Groupon: for $6, you get $12 worth of Mediterranean cuisine at Hummus Place. Choose one of four locations: Saint Mark's Place, 7th Avenue South, Broadway, or Amsterdam Avenue.
Craving-quashers at Hummus Place, which has been lauded by the likes of Zagat, The New York Times, and New York magazine, whip up fresh batches of their signature spread every two hours while dishing out a menu of house-made vegetarian fare. Stuffed grape leaves plucked from stuffed-grape orchards arrive to the table with mint yogurt sauce ($3.95), and a drizzle of tahini-lemon dressing gussies up a starter of roasted eggplant ($3.95). For bigger appetites, an entree of hummus and sautéed mushrooms mixes spices, olive oil, and onions into a dippable dish ($8.50), tested out with gleeful cannonballs by the house-made pita or gluten-free corn tortilla. A traditional tomato-eggplant stew tops fried eggs in a dish of shakshuka ($7.95), and the date-tahini cake with apple confit ($5) signals meals’ ends by performing disappearing acts on dessert forks.
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.