RECIPE: Make Fia’s Wood-Fired Hummus

I enjoyed lunch with friends at Fia in the Burgess Hotel on Piedmont Road. We all raved over the Wood-Fired Hummus. It’s served warm and has charred sweet onions and toasted pine nuts. We’d love to be able to re-create this recipe in our home kitchens if the restaurant will share the recipe. Thanks very much. — Brenda Mazzocchi, Tucker

Executive chef Daniel Porubiansky helms the kitchen at Fia, a restaurant specializing in the rustic cooking of the western Mediterranean with many of its dishes prepared on a wood-fired grill. The garnish for the hummus consists of onions cooked whole in the coals of that wood-fired grill, then pulsed in a food processor and mixed with Dijon mustard and sherry vinegar. That’s spread over the warm hummus in an ovenproof dish and heated under a salamander until golden brown. One more step is to top everything with pine nuts tossed with olive oil, salt and tandoori seasoning, then baked until golden.

One of the things that makes the hummus a standout dish is the addition of so many savory ingredients in the cooking liquid. The recipe calls for urfa biber chile flakes, a Turkish chile with medium heat and a smoky flavor. You can find the spice online.

From the menu of...Fia, 3600 Piedmont Road NE, Atlanta. 404-869-1100,

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 and put “From the menu of” and the name of the restaurant in the subject line.

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