Eat This: Dodiyós’ Hummus


Savor-DoDiYos-HommosBy Jan Walsh

Photography by Beau Gustafson

 

Dodiyós hummus is both healthy and delicious. It is high in iron and folate, along with vitamins C and B6. Chickpeas are also a good source of protein and dietary fiber. The earliest known recipes for a similar dish, hummus bi tahina, are found in cookbooks published in the 13th century in Cairo, Egypt. And given that my fortunate first taste of hummus was in Cairo, where it may have originated, it is not often that I am delighted with the American attempts. Yet Dodiyós is the exception.

The hummus experience at Dodiyós begins with its work-of-art presentation. Served in a brass mortar and pedestal pot, the consistency is thicker than most with some pieces of chickpeas not completely pulverized and remaining intact. This scrumptious synthesis, of chickpeas, tahini, lemon, and olive oil, offers comforting layers of flavor and texture. The brass mortar rests on a small copper gratin pan with brass handles, filled with their awesome house-made pita chips, which are so crisp and fresh we just can’t stop nibbling. This memorable dish often calls us back to Dodiyós.

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