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  • Los Angeles Times

    'Everyone loves hummus,' notes one chef. And, as with risotto, kitchens are finding that it makes a lovely base

    by Noelle Carter, Los Angeles Times Aug 13, 2018 6 minutes

    LOS ANGELES - Hummus is definitely having a moment. It seems you can't scroll through a menu without at least one offering. And with all of the varieties available - I've seen variations flavored with everything from edamame to chipotle, roasted butternut squash to English pea with watercress - it's become the muse of many a chef.

    You might even argue hummus is the next avocado toast.

    "It's like risotto," says chef Sean Lowenthal. "You just need an ingredient to become a theme to bind the dish."

    Lowenthal, owner of Little Beast restaurant in Eagle Rock, has served at least 15 varieties of hummus since the restaurant opened five years ago. Currently, he's offering a black-eyed pea hummus topped with a Hoppin' John-inspired salsa as part of a Southern-themed pop-up at the restaurant through the summer.

    "I was trying to figure out why we love black-eyed peas in the South but nobody else

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