Fresh and traditional

For a bowl of the freshest, fluffiest hummus, you can’t go to the supermarket; you go to Sir Hummus, a local hummusiya founded by a trio from the hummus homeland of Jerusalem. Prepared in the traditional way—dried chickpeas soak for hours before being blended with tahini and lemon—hummus at this restaurant in De Pijp is offered as a main dish with toppings such as pine nuts, fava beans or slow-cooked beef. Each hummus bowl is served with a side of fresh veggies, homemade pickles and soft, warm pita bread baked fresh every day.