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Hummus Among Us
by Lynn Lamousin
Atlanta Magazine, May 2002

Almost every country in the Middle East claims hummus as an indigenous dish; and while its true origins are a mystery, there's no doubt about its appeal as an appetizer and entrée accompaniment. The basic hummus recipe blends chickpeas, lemon juice, minced garlic and olive oil into a creamy spread, but in Atlanta restaurants, we found some interesting variations on this traditional preparation.

Hummus Byblos
Byblos
10684 Alpharetta Highway, Roswell
(678) 352 0321
At this Lebanese restaurant, dry chickpeas are soaked overnight and the softened beans are then boiled, seasoned, and blended until smooth. The mezza (appetizer) is swirled onto a plate and topped with spiced ground beef and fried pine nuts. Pita bread accompanies the dish for dipping.

Red Pepper Hummus
Café Sunflower
5975 Roswell Road
(404) 256-1675 - and -
2140 Peachtree Road
(404) 352-8859
Roasted red bell pepper adds a claret-colored glow to the traditional hummus recipe. Pureed to a dippable consistency, it's accompanied by pita wedges and a sampling of raw vegetables including carrots and zucchini.

Caramelized Sea Scallops with Lemon Hummus
Fishbone
1874 Peachtree Road
(404) 367-4772
Pan-seared diver scallops swim in a pool of silky-smooth hummus. To achieve its sleekness the mixture is pureed for up to 15 minutes, and includes loads of lemon, and of all things, mayonnaise. Pita bread and vinaigrette made of black olives, cucumbers, and red wine serve as finishing touches.

White Bean Hummus with Crudités and Homemade Pita
Watershed
406 W. Ponce de Leon Avenue, Decatur
(404) 378-4900
From the substitution of lima beans in the place of chickpeas, to the made-from-scratch pita bread, everything about this dish says fresh. This New South recipe also includes a hefty helping of garden vegetables such as blanched green beans, organic carrots, sliced cucumbers and seasonal radishes along with Greek olives and feta cheese.

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