June 18, 2024


Food & Travel Enthusiast

How to make hummus like the execs for International Hummus Working day

Hummus with aleppo chili oil, roasted turnips and candied onions with fresh, warm pitas at Lyra Middle Eastern restaurant.

The magic formula to wonderful hummus is freshness, claims Hrant Arakelian.

The Lebanon-born owner and executive chef of Lyra in Nashville balks at the tubs of hummus in the deli scenario at the grocery retail store, specially the a lot more outlandish variations produced with chocolate or black beans. “That’s not hummus,” he explained. 

As in Lebanon, which Arakelian stated has as numerous hummus retailers as bakeries, Lyra serves hummus as a car for flavorful toppings, together with chili-roasted turnips and candied onions, wood-roasted jalapeño relish and spiced lamb merguez.

Additional:This lemony white bean dip is lighter than hummus

“Hummus is a pretty basic recipe,” Arakelian explained. “If you don’t have all prime-excellent ingredients, factors will stand out a minor a lot more.” 

That indicates flawlessly new garlic, and not too significantly or way too minor. That also means best-notch tahini paste. Arakelian prefers Al Kanater, a Lebanese model that he suggests is increasingly tough to locate.