Cedo’s taunts passersby with hummus so creamy you could backstroke through it, served with a grand mound of fresh garbanzo beans. And that’s just the start. Chickpea perfectionist and Palestine native Sam Hazza soaks his garbanzo beans overnight, toasts and grinds his coriander by hand, and cultures his own yogurt to create the city’s best falafel, its nutty, cumin-dusted fissures doused in a lemony tahini sauce and packed in soft pita. At its core, this is a mom and pop shop with the feel of Old City Jerusalem.