Dana Slatkin

Momed’s Avocado Hummus

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About a year ago, without the usual Beverly Hills fanfare, a new restaurant snuck into the old Rosti space on South Beverly Drive. With sleek, contemporary cafeteria décor and a mouth-watering display case, Momed (short for Modern Mediterranean) offered something locals hadn’t tasted before — enlightened versions of flavorful dishes from Greece, Turkey, Cyprus, Lebanon, Israel, Egypt, Tunisia, and Morocco.

Owner Alex Sarkissian has 90210 appetites pegged. Using organic produce and sustainably-raised meats, his menu features clever twists on traditional Middle Eastern fare, such as grilled skewers of ahi tuna served with a pesto made from grape leaves and capers, and an addictive red pepper-walnut spread called muhammara, the exact recipe for which he won’t divulge.

But the amiable restaurateur was kind enough to share his formula for this frisky hummus, which he serves with charred whole-wheat pide breads fresh from the wood-burning oven. It is a silky, luxurious affair, a perfect dip for chips, crackers, and crudités. If you prefer a hummus with more heft, add 1/2 cup or so of canned chick peas.

I may just have to go on a diet. The Mediterranean one, that is. It’s never tasted so modern.

For other unexpectedly delicious dip recipes, try my Wild Mushroom Paté and Indian Chutneys.

Calling all salsa lovers! Last chance to submit your favorite salsa recipe in the May Cooking Contest!

Photo credit: thefoodnetwork.com

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