While growing up in St. Louis, Missouri, Ramzy Farouki would make hummus with his mother, Mervat. “It was definitely a thing we made as a family,” Farouki says. “It’s easy to delegate — you can just tell a kid, ‘skim the froth off of the boiling chickpeas.’”
Farouki’s mother moved from Jerusalem to Kuwait to the United States in the 1970s, but she found a tightly knit Palestinian community in St. Louis. She gave Farouki an understanding of what it was like to live in Jerusalem: the diversity, the food, the cosmopolitan nature of the city itself. “She’s my best friend, we spent our whole lives together, but
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