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Holy Land's flavored hummus lands in the New York Times

"Back home, they would shoot me in the head for doing this to hummus," Holy Land CEO Majdi Wadi tells the New York Times.

In Wadi's home country of Jordan, hummus is strictly a puree of chickpeas, sesame paste and garlic. Here in northeast Minneapolis, though, Holy Land is finding success with its expanding line of flavored hummus.

They introduced jalapeņo hummus in 2000. The most recent addition is guacamole-flavored hummus, and later this month it will introduce a peanut butter variety.

"I'm making this an American product," says Wadi.

Read the New York Times article here.
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