TheQueen
06-17-2010, 03:03 PM
http://graphics8.nytimes.com/images/2010/06/16/dining/16unitedspan-1/HUMMUS3-articleLarge.jpgA shopper chooses hummus at the Holy Land store in Minneapolis.
“BACK home, they would shoot me in the head for doing this to hummus,” Majdi Wadi said as he waited to board a flight to Los Angeles, where he would meet with Costco executives to pitch his company’s roster of 14 flavored hummus varieties, including artichoke-garlic and spinach.
By “home,” Mr. Wadi meant Kuwait, where he was born, and Jordan, from which he immigrated in 1994, places where hummus is usually a purée of chickpeas, sesame paste, lemon, garlic and not much else.
Mr. Wadi, chief executive of Holy Land, a specialty foods producer here, has in the last few years broadened the palette of hummus, and its appeal.
“I’m making an American product,” he confessed sotto voce. “And this is what Americans want. Flavors and varieties and guacamole.”
CONTINUE READING (http://www.nytimes.com/2010/06/16/dining/16united.html?adxnnl=1&ref=homepage&src=me&adxnnlx=1276801323-Dcy8Ej+/gc+NrUlnACF9UQ)
“BACK home, they would shoot me in the head for doing this to hummus,” Majdi Wadi said as he waited to board a flight to Los Angeles, where he would meet with Costco executives to pitch his company’s roster of 14 flavored hummus varieties, including artichoke-garlic and spinach.
By “home,” Mr. Wadi meant Kuwait, where he was born, and Jordan, from which he immigrated in 1994, places where hummus is usually a purée of chickpeas, sesame paste, lemon, garlic and not much else.
Mr. Wadi, chief executive of Holy Land, a specialty foods producer here, has in the last few years broadened the palette of hummus, and its appeal.
“I’m making an American product,” he confessed sotto voce. “And this is what Americans want. Flavors and varieties and guacamole.”
CONTINUE READING (http://www.nytimes.com/2010/06/16/dining/16united.html?adxnnl=1&ref=homepage&src=me&adxnnlx=1276801323-Dcy8Ej+/gc+NrUlnACF9UQ)