Wherever it may be rooted, hummus is a dish that never trails too far away from tradition, and where tweaks are made, they often also indicate stories of migration, as well as culinary innovation
Most Londoners consume hummus out of a branded tub, probably purchased at a supermarket, usually using crisps or carrot batons to scoop it up. Versions of the chickpea paste are ubiquitous, and it is so integrated into the British diet that one is more likely to find hummus on a pub menu than old classics like pickled eggs. All in all, eating hummus in Britain for Britons is often a mundane act: it is a food that is snacked on by individuals, rather than shared amongst others.
now probably the most common form of restaurant across the country: the word is used to describe Jewish and Palestinian hummus joints alike.holding no special status over tarama or tzatziki/cacikand this is reflected in the Turkish restaurants of Green Lanes and Haringay, and the Cypriot restaurants of Palmers Green. Hummus came to the U.K.
The forms of hummus one can expect to find in Arab restaurants still largely extend from the Lebanese dominance of what came to be more broadly called “Middle Eastern” food culture in the U.K. After Yotam Ottolenghi and Sami Tamimi’s cookbooks exploded in the late 2000s, this set the stage for the arrival of Tel Aviv and Jerusalem based chefs in London. Honey & Co opened in 2012, The Palomar in 2014, and, the London-born Turkish-Cypriot chef Selin Kiazim opened Oklava in 2015.
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