Hummus is a classic from the Middle East that every day becomes a little more popular in Argentine gastronomy. On the world day of this gastronomic marvel we tell you where to try the best variations and combinations.
To try a “potpourri” of dishes with flavors from the Middle East, you can visit Francisca del Fuego (Av. Infanta Isabel 220, Arcos de Palermo). It is a restaurant with a modern ambience and Moroccan inspiration, where hummus does not fail and is part of two menu options: it is served as a dip along with artisan sourdough breads or on a plate that has a mattress of hummus, portobello mushrooms pickles, toasted almonds and fresh herbs. They prepare it with chickpeas, garlic, tahini, lemon juice, olive oil and salt, and it is recommended to complement it with one of their clay oven pizzas, another of the local specialties.
At the Vina wine bar (Av. Caseros 474, San Telmo), they offer hot and cold tapas with a Mediterranean imprint to pair with an extensive and interesting variety of wines from different regions of the country. Among the different menu options, there is a different version of hummus: roasted beets. Creamy and with a slightly sweet touch, it is served with mushroom pickles, aioli, chopped almonds and sourdough bread. The bar has a jovial and relaxed spirit, to taste without formalities or “labels”.
Another place that reformulates the classic hummus recipe is Mil y Pico (Av. de Los Incas 5499, Parque Chas and Av. Dorrego 1194, Chacarita), the place where the renowned Danilo Ferraz prepares grilled pizzas with thin, light and very crunchy. It stands out with 17 varieties, between classic and innovative, such as the Vegan of 98 that has a soft carrot hummus as a base, roasted beets, fresh cherry tomatoes and red onion. To accompany with beers, wines and classic cocktails.
Ronconcón’s gastronomic proposal (Beauchef 527, Caballito y Armenia 1744, Mercado Soho) is 100% Latin American, with signature “little dishes” that fuse techniques and ingredients from countries such as Venezuela, Mexico and Peru. For International Hummus Day, chef Guillermo Flores will remake this Middle Eastern classic and put his stamp on it. On May 13, he will offer a hummus made with lima beans, peanut oil, and achiote, served with roasted corn kernels, peanut paste, pickled beets, sweet peppers, and huacatay oil. The dish ends with fried huacatay and crispy quinoa to add a crispy touch. Ideal for putting together a tapas with other options on the menu and sharing between cocktails with a Latin accent.
by RN
