Hummus: two recipes and a restaurant where to eat it

  • If you like to wet your finger, you will not be able to resist reading this article because it teaches you how to prepare it at home in two different ways and suggests a restaurant where they embroider it.

If you think of the gastronomy of the Middle East, it is easy to think of the humus. It is one of their most iconic dishes. It has centuries of history (they say it is a thing of ancient Egypt), which is the best proof of its popularity throughout all ages.

Precisely for this reason, there are so many variations (despite the fact that the word ‘hummus’ comes from Arabic and means “chickpea”). There is the ‘masabacha’ (the chickpeas remain complete), the Jerusalem one (it has a spicy meat ‘topping’), the Turkish (contains butter) … With mushrooms, in salads, with pickles, with fresh vegetables … The variety is huge.

Here we offer you two recipes, one classic and one more colorful, and a restaurant where you can dip your finger in the bowl.

Classic hummus

In Israel, it is very common to find the classic hummus like the one served in the Fayer restaurant: cooked chickpeas, ‘tahina’, extra virgin olive oil … If you want to know what else it takes and how it is made, here you have the classic hummus recipe from the chef of this Madrid restaurant, Mariano Muñoz. If you have leftovers, you can keep it, well covered with film, in the fridge for three or four days.

Beet hummus with ‘crudités’

The chef Martín Francioni goes a step further with the ‘slow food’ philosophy dishes that he prepares at the Enriqueta restaurant (Enric Granados, 107), always fun and well traveled. A good example of his work is this beet hummus with ‘crudités’, more colorful than a lifetime. Here you have the recipe to surprise your guests.

Related news

Al Jaima Restaurant

After 37 years, the first Lebanese restaurant in Barcelona, ​​Abou Khalil, on Santaló street, dispelled the smoke and put out the grill and the water pipes. It was in December 2020. He moved to the street of València renamed as Al Jaima de Abou Khalil. There, Miguel Katib, the dean of the city’s Lebanese and Barcelona chefs since 1978, he bets on tapas and some small sandwiches. Of course, hummus is not lacking, and it is one of the best in town. This is the chronicle of Pau Arenós’ visit to the Al Jaima restaurant.

Leave a Comment