Hummus Mediterranean Kitchen cooks up bold flavors and thoughtful craftsmanship

Walking into Hummus Mediterranean Kitchen (“Hummus”) was like visiting a corner of the world that I had never been to before. Mediterranean food was foreign to me before I came to Stanford, but I decided to venture to Hummus after becoming acquainted with the usual campus staples and dining hall renditions.

Located in the Stanford Shopping Center, the restaurant greeted me with beautiful decor, a very warm and welcoming staff and a diverse group of customers — all pleasant surprises that I had not been fully anticipating.

The menu presented a delightful variety of familiar names like hummus and falafel, but also new options such as lahmacun (crispy flatbread usually topped with meat) and kiymali (Turkish flat bread with ground meat and vegetable filling), so I sampled a large range.

Appetizers

The appetizer sampler presented a charming array of flavors and textures. The hummus, topped with vibrant pomegranate seeds, offered a perfect balance of savory and sweet. The dolmas impressed with their tangy, herb-infused profile. The falafel boasted satisfying contrasts in texture, crisp on the outside yet tender and fluffy within. 

Rounding out the platter, the tzatziki delivered a cool, creamy complement to the other dishes. The salted eggplant and baba ganoush were new to me, and I enjoyed the umami flavor. Paired with a puffy house bread distinct from the pita that I’m used to eating at other Mediterranean restaurants, this sampler made for bites that were a harmonious blend of the familiar and the innovative, making for a truly memorable dining experience.

Golden Cauliflower, an unassuming recommendation, ended up as one highlight of the meal. The pairing of sweet and spicy flavors, coupled with the crispy texture, created one of the best bites I’ve had this week! I would never have ordered cauliflower myself, but Hummus transformed the humble vegetable into a star.

Drinks

Sipping on my lemonade, I learned about the arduous eight-hour production process, from zesting and juicing 96 lemons to adding oranges and crafting their own simple syrup. The care that was given to details like perfecting a drink (it was some of the best lemonade I’ve ever had) made me so much more appreciative of the small, meticulous efforts that often go unnoticed in creating something truly exceptional. 

Hummus only uses extra-virgin olive oil, natural meat and makes things in house. This approach reminded me that excellence is often built on a foundation of patience and dedication, even in the simplest things like a refreshing glass of lemonade. This story left me with a renewed sense of appreciation for slowing down to do things the right way.

Entrees

The House Combo Plate includes all the main meats that the restaurant makes: lamb and beef gyro, chicken kebab, beef kebab and koftedes. As I was trying all the different meats, I was enamored by their seasonings. These were cuts I’d had countless times at other establishments, yet there was something distinctly different about the way they were prepared here. I really felt the difference in the cuisine across the region. 

Ending our feast with baklava, I was pleasantly greeted with another rendition of a classic, this time with more subtle fragrances and hints of lavender, bringing complexity to a dessert that I found familiar.

But beyond the scrumptious food, I took away from the experience a renewed appreciation for the diversity of Mediterranean cuisine. 

When plainly categorized on Uber Eats or Google Maps, I think it’s easy to forget the range of cultures, tastes and histories encompassed by the dishes we call “Mediterranean.” The Mediterranean includes Western countries like Greece and Italy, but also countries like Turkey, Syria and Libya, which can be less highlighted. My visit to Hummus was an amazing first true foray into this diversity.

Ambience

A highlight of the meal was the conversation. The owner, Amir Hosseini, chatted with us and left me with a deeper understanding of his culture and how Hummus shares that with the Bay.

Originally from Turkey, Hosseini excitedly shared a history lesson on the Ottoman Empire, the Silk Road and how that past came to influence manti, Turkish dumplings. He shared his experience growing up in Istanbul and surprised us by revealing he had never had hummus or falafel growing up, until Syrian culture became more integrated into the region. He also highlighted a common misconception: Turkish people don’t eat kebabs every day. It’s more like how Americans eat barbecue — something reserved for the weekends!

The owner’s personal passion for his food, his culture and his eagerness to share it with me made the dining experience feel like more than just a meal — it was a celebration of hospitality and tradition. His warmth and enthusiasm created an atmosphere that was as rich and inviting as the dishes themselves, leaving me with a deeper appreciation for both the food and cultural stories behind it. 

From smelling raki (Turkish alcohol) and learning why it was called tiger’s milk (it turns white if you add water), to tasting a novel and fragrant lavender cream with baklava, Hummus offered a broad range of new sights, smells, tastes and textures. It was a wonderful excursion into a fresh and wholesome Mediterranean experience and culture, immersing me in flavors and traditions that were both unexpected and deeply enriching.

With each bite, the creative seasonings and reimagined dishes I thought I knew turned the meal into a delicious learning journey. It wasn’t just about eating — it was a way to slow down and embark on an exploration of flavors and traditions, carefully and passionately curated. This experience left me eager to return, knowing there’s still so much more to discover and appreciate with every visit.

Editor’s Note: This article is a review and includes subjective thoughts, opinions and critiques.

The post Hummus Mediterranean Kitchen cooks up bold flavors and thoughtful craftsmanship appeared first on The Stanford Daily.