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Sara McMonigle

New York Post

“The stuff is amazing, I eat it all day long — it’s just like a hummus cloud,” Cheban says of Fisherman’s product. “I just got back from Israel, where I expected the hummus to be better — but Joonam is still the best.” READ MORE New York PostDavid Kaufman

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Sara McMonigle

Grub Street

Fisherman says he uses his family’s time-honored recipe, though he doesn’t say much else besides claiming to go to the added length of sourcing Israeli sesame seeds to make his own tahini, which contributes a bump of lush nuttiness. READ MORE Grub StreetChris Crowley

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Sara McMonigle

Tablet Magazine

"Over the past few years that I’ve come to know the glorious, gloppy, oozy, complexly flavored glory that fresh, warm, properly olive oil-drizzled and tahini-packed hummus can truly be, and I want it. I want Ohad Fisherman’s hummus.” READ MORE Tablet MagazineRachel Shukert

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