Little Sesame also offers dairy-free soft serve in two flavors: vanilla-tahini and dark chocolate Turkish coffee. Plates of seasonal vegetables (or salatim) round out the menu, including smashed cucumbers with pickled Fresno chili and dill, and chopped salad with tahini, za’atar and lemon. In addition to encouraging diners to think of hummus more as an entree and less as an accompaniment, the two chefs say they also wanted to bring the “vibrancy and energy” of Middle Eastern hummus shops to D.C.

“Hummus is a simple thing, but there’s so much about the process and the ingredients that you have this variability of the hummus you’ve eaten - everywhere it tastes so different,” Wiseman said. The chickpeas, which are smaller and more dense than most varieties, come from a single grower based in Montana. The chefs say the ingredients they use drive the flavor and consistency of Little Sesame’s hummus. “It’s something where you can go back to work and feel energized and good for the rest of the day,” Wiseman said. They describe their product as smooth and creamy, but with a lightness to it. But Tenne and Wiseman say the hummus at Little Sesame is different from the tubs found on store shelves. And an estimated 25 percent of Americans keep hummus on hand. In the U.S., hummus accounts for nearly $725 million in grocery sales, TODAY reports.

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There are the major food groups, and I think hummus is becoming one of them,” Wiseman said. “Hummus is one of those deeply satisfying things. But with its new 1,400-square-foot space near Farragut North, Tenne and Wiseman can reach more locals in search of a quick and healthy meal using a food that’s pleasing to American palates. The Israeli-inspired eatery launched as a pop-up nearly three years ago inside a Jewish deli on Connecticut Avenue. Little Sesame is not a new name to the Dupont Circle lunch crowd. NW, chefs and co-founders Ronen Tenne and Nick Wiseman make more than 70 pounds of hummus each morning - and that’s just for the lunch crowd. Inside Little Sesame’s new home at 1828 L St. So there was a big opportunity to change the way people thought about hummus,” said Wiseman, who is also behind the Southeast D.C.

Americans have always eaten hummus as a side or a dip. “In so much of the world, it’s eaten as a center-of-the-plate meal - it’s truly a working lunch - but it’s never really been experienced that way here. Once blended, it gets scooped into the base of bowls and topped with roasted cauliflower or summer greens and filled into pockets of pita with roasted eggplant or chicken shawarma.ĭrawing on inspiration from Middle Eastern hummus shops, the two former fine-dining chefs say this is the way the creamy spread should be consumed. But at D.C.’s newest fast-casual spot, the popular chickpea spread has been called off the sidelines, and instead, is the star of each meal. At cocktail parties, it often accompanies crudités. WASHINGTON - On restaurant menus, hummus is typically listed as an appetizer. Business & Finance Click to expand menu.ĭC restaurant wants to spread love of hummus (WTOP's Rachel Nania).

Little sesame 2018