We love the food at our neighborhood restaurant, Delbar. Their hummus is the best I have ever had! Could you get the recipe? — Patricia Fisher, Atlanta
Delbar owner Fares Kargar shared this recipe for a classic version of hummus. He reminds us that tahini, an essential part of the recipe, separates when it is in your pantry. Be sure to stir it thoroughly before measuring out the 1/2 cup needed here.
One key to achieving the perfect texture for hummus is to cook the garbanzo beans until they are very soft. Don’t skip this step. Once they are drained and cooled, remove the skins off the beans. It’s a finicky step, but another way to make sure the hummus is as smooth as possible. We use a simple, low-tech method, pinching each cooked bean between our fingers.
You can sometimes find roasted garlic at the grocery store, but it’s easy to make. Heat your oven to 400 degrees, cut the top off a whole head of garlic, put it on foil and drizzle with olive oil, then wrap it up and bake for 30 minutes. Check to see if garlic is soft, and continue cooking until it reaches the stage you prefer. Squeeze the roasted garlic to remove the cloves from their papery skin. Store extra roasted garlic in the refrigerator; it will keep for about two weeks.
In this photo, the hummus is garnished with roasted garbanzo beans.
Credit: Chris Hunt
Credit: Chris Hunt
From the menu of...Delbar Middle Eastern, 870 Inman Village Parkway, Atlanta. 404-500-1444, delbaratl.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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