Holy Hummus


rsz_hummus_picture---providedClose your eyes, take a huge scoop and indulge in a warm, creamy concoction that transports you back to Israel.

For 30 days only, Sabra Hummus has opened a pop-up stand in the heart of Georgetown. Opened from Sept. 29- Oct. 26, Sabra Hummus House features an all-hummus menu inspired by D.C. chef and former “Next Food Network Star” finalist Mary Beth Albright and Sabra’s executive research chef, Mary Dawn Wright.

“Delicious, healthful food has the power to delight the senses, brighten every day, and bring people together,” said the company’s CEO Shali Shalit-Shoval.  “Sabra Hummus House, the brand’s first pop-up restaurant, invites guests to discover new flavor experiences influenced by local and global cuisine. The idea was to both offer food for hummus beginners as well as provide delicious ways for hummus lovers. We believe a shared passion for food begins with fresh, authentic ingredients.”

General Manager Pete Taylor has mastered the art of preparing warm hummus bowls from scratch.


“We are all about hummus,” said Taylor. “We are open 7 days a week and make everything fresh. We incorporate hummus into all of our dishes from our vinaigrettes to our paninis.”

Mouthwatering yet? Menu items include hummus tostadas, create your own hummus bowls, turkey hummus sandwiches, classic hummus trios and more. While diners can choose to go classic with the hummus plate, more adventurous diners can add edamame and guacamole to their dishes.

“One of our most popular creations is called East Meets West,” said Taylor. “We provide three different samplings of hummus. One has edamame, crystallized ginger & sesame oil, one has salty roasted pepitas & pumpkin oil and the last has two Armadillos crispy rosemary roasted chickpeas & preserved lemon and served with warm pita. It is a crowd favorite.”

Selling pickles from Fresh Crunch, artisan chocolates from Capitol Candy and vegetables from Alexandria’s Arcadia Farm, Sabra Hummus House uses DC vendors to provide local products. In addition to supporting local vendors, the Sabra House will also donate $25,000 to the National FFA Scholarship Program.

“While the food is all about hummus, the restaurant is all about the community,” said Taylor.

The restaurant also provides a range of community events including chef presentations every Wednesday and fitness events. Albright even comes on site to prepare food for customers.

Making everything fresh, customers have given rave reviews about the restaurant. “Everyone loves it,” said Taylor. “The feedback has been so positive. The only complaint I’ve heard is that we are not a permanent stand.”

Shockingly, many people have never tasted hummus before. The Sabra Hummus House hopes to change that.

“It may surprise hummus lovers to know that the majority of the country has not yet tried hummus,” said Shalit-Shoval.  “Within DC, there is a great deal of passion and thought leadership around food and nutrition. Through a variety of inspiring events and chef demonstrations, we hope to welcome our neighbors while also beginning to foster conversation.”

Located on 1254 Wisconsin Ave. NW, Sabra Hummus House is open for lunch from 11-3 and dinner from 5-9. Entrees range from $8 to $12, and sides, desserts, and a kids’ menu also are offered. Check out sabra.com/hummus-house for more information. 

Allie Freedman is a staff reporter for Baltimore Jewish Times, WJW’s sister publication.

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