Sometimes called “Egyptian hummus,” our bissarah is a hearty mash of fava beans with a zesty blend of parsley, garlic, and cumin. Velvety and savory, it’s traditionally eaten with warm flatbread for breakfast – but we won’t judge if you enjoy it any time of day.

A classic Egyptian fava bean dip elevated with tahini and a squeeze of lemon. Think of it as a protein-packed hummus alternative. Serve it hot or cold, ladled over rice or piled into a pita for a soul-satisfying meal.

Similar to our Foul Tahini, but finished with a drizzle of extra-virgin olive oil for richness. The earthiness of fava beans meets the fruity notes of olive oil – a match made in Mediterranean heaven.

A modern spin on foul, using heart-healthy linseed (flaxseed) oil. You get the same creamy fava base with a nutty aroma and a boost of omega-3s. It’s a small twist that makes snack time feel both familiar and fresh.

Smoky, creamy, and utterly crave-worthy. Our baba is made from slow-roasted eggplant blended with tahini, garlic, and a squeeze of lemon. The result is a velvety dip that’s perfect on pita chips or as a side to grilled meats and veggie skewers.

Meet the roasted red pepper and walnut spread that’s famous from Aleppo to Amman. Smoky and slightly sweet, with crunchy walnuts and a touch of spice, this bright red dip is a festival of flavor. Use it as a sandwich spread, a dip for veggies, or a topping for your avocado toast for a Middle Eastern twist.

Called toum in the Levant, our silky garlic sauce is famous for its fluffy, mayo-like texture and bold garlic punch. Perfect on shawarma, grilled chicken, or even drizzled over fries. It’s 99% garlic and 100% addictive – for real garlic lovers only.

All the creamy garlicky goodness of our classic toum, with extra chili kick. We blend in red pepper flakes for heat that goes just right with grilled veggies, spicy shawarma wraps, or even as a zesty burger spread. A little goes a long way, so use wisely (or not, we won’t judge).

A vibrant magenta hummus with the earthy sweetness of roasted beetroot. It looks as good as it tastes – creamy chickpeas get an antioxidant boost from beets. Serve it on toast with feta and arugula for a wow brunch, or scoop it up with crudités.

Imagine classic hummus getting cozy with pesto. Fresh basil, olive oil, and pine nuts join our chickpeas for a bright, herbaceous dip. Think Caprese-inspired: drizzle with olive oil, crumble some cherry tomatoes and fresh mozzarella on top – and dig in.

(Tart pomegranate meets creamy hummus in this playful flavor. Dried pomegranate seeds and a hint of sweet-spicy shatta give this dip a festive flair. We love it with grilled halloumi or slathered inside a flatbread for a flavor contrast that pops.

Not your everyday salad! Crunchy veggies and chickpeas are tossed in a lemony tahini dressing with fresh herbs. It’s hearty like a bowl and creamy like a dip. Perfect for meal prep or a quick lunch – eat it chilled or at room temp.