Trey Popp checks out the newish Hummus on the western edge of Penn’s campus and it sounds good.
Hummus’ marinated thighs are so succulent I actually imagined sticking a straw into the pile of meat to suck up the juices. The depth of flavor is no fluke; the chicken on the spit is layered with lamb fat.
The falafel balls are crisp but not dry, beef kebabs ring with spices and onions and the pita bread is pillow soft. Moroccan cigars â€” deep-fried cylinders of potato or finely ground beef â€” were still so hot when they hit my plate that the Styrofoam vaporized, riddling the rim with penny-sized holes. That freaked me out a little, so I was extra glad for the thick smear of creamy hummus covering the middle of the plate.