Taste

Hummus Bowls & Wraps combines a scratch kitchen with a fast-casual approach

Image
A vegan falafel bowl from Hummus Bowls & Wraps.
Photo: Wade Vandervort

Hummus Bowls & Wraps owner Najib Saab opened his Henderson fast-casual spot in September to bring healthy and affordable Mediterranean food to the ’burbs. A far cry from Saab’s Lebanon-based Mexican restaurant, the concept evolved from years of healthy eating at home, he says. “We just kind of grab whatever and put it all together, and it’s magic.”

The detail that goes into Hummus’ menu feels anything but thrown together. There’s no freezer in the kitchen, and everything’s made from scratch daily. Saab refuses to use canned ingredients, so each batch of hummus is a three-day ordeal, starting simply with dried chickpeas. The tahini? That’s flown in from Lebanon, and the halloumi cheese gets imported from Cyprus.

Everything on the menu’s worth trying, though it might take you a few trips to work your way through the many options. First, choose your vessel—bowl or pita wrap—then pick your hummus: creamy classic; spicy; a paleo-friendly, bean-free “market” hummus made from sesame seeds; or the eggplant-based baba ganoush.

Next come the greens, followed by your choice of herbed rice or black lentils and then a pick among proteins: flame-grilled chicken ($8) featuring a Saab family marinade, grilled beef ($9), braised Colorado lamb ($10), vegan falafel ($8), halloumi cheese ($8) and veggies ($7).

The customization doesn’t end there. You select toppings, too—from feta to tabbouleh, an apple-fennel salad and more. And make sure to load up on the scratch-made sauces before you go. I recommend mixing the muhammara (roasted pepper and walnut) with the hot chili harissa. You can thank me later.

Hummus Bowls & Wraps 10895 S. Eastern Ave. #100, 702-778-6300. Daily, 10 a.m.-10 p.m.

Tags: Dining, Food
Share
Photo of Leslie Ventura

Leslie Ventura is a staff writer at Las Vegas Weekly and Industry Weekly. She’s picked the brains of rock stars ...

Get more Leslie Ventura
  • Tender wrappers, each plumped up to the size of a playing card, swaddle a juicy pork/vegetable blend worthy of being trumpeted on the marquee.

  • La Monja will be a Mexican-style raw bar, while Hatsumi will offer a more elegant experience, focused on traditional robata and irori grilling.

  • Head to the bar for executive chef Mark Andelbradt’s counter-only menu and prepare for a range of explosive flavors.

  • Get More Dining Stories
Top of Story