The best hummus in Buenos Aires

It’s impossible to pass by Thames and Jufré in the Villa Crespo neighborhood without seeing a huge crowd waiting to eat. If you know the corner, you already know it’s a super popular place and you’ll have to wait. But the wait is worth it.

Founded over 40 years ago, Sarkis has changed its menu over time and now offers more than 80 dishes. Of course, hummus is the star of the place and, naturally, it's perfect to accompany with kafta.

Tip: Willy Katabian, one of the owners, recommends ordering anis to drink. Are you up for it?

Where: Thames 1101.

If you want to eat delicious food and have a great time with friends, Benaim is the place. This Palermo spot has a huge patio with good music and lovely design. They call themselves “a fast food spot for Israeli street food,” and they are not wrong. It’s perfect for enjoying an after with friends, ordering crispy fries with hummus and some well-fried beers.

Tip: At Benaim, you’ll feel like you’re eating street food in Israel.

Where: Gorriti 4015.

To make perfect hummus, they prepare their own tahini, use selected chickpeas, and carefully control the soaking time and cooking point.

Also of interest: 19 new restaurants in Buenos Aires

Going to Pandok is an experience in itself. Set an alarm and book a table for next Saturday dinner. Every other weekend, besides eating delicious food, you’ll be able to enjoy laughs with friends, while some get brave enough to sing karaoke.

Picture it: you're there, eating muhammara (a roasted pepper paste processed with walnuts and served with lavash bread), while enjoying Armenian food of the highest quality and singing a great Luismi song.

Tip: There are two typical Georgian dishes on the menu, khinkali and khachapuri, which you can only find at Pandok. We recommend trying them.

Where: Lavalle 441.

It’s the hummus paradise. Upon entering Mishiguene, from chef Tomás Kalika, the ambiance, background music, and lighting give you the certainty that you’ll have a great time and eat delicious food. After a delightful hummus with bagel and challah slices, we recommend ordering pastrami with farfalaj, which is a total treat. The rococo and vintage plates in which they serve the food remind us of the Jewish food our grandmothers prepared during the holidays.

Tip: We recommend ordering the “Jerusalem mix.” You’re welcome.

Where: Lafinur 3368.

Nani means "MOTHER" in Armenian, and it’s a tribute to all the mothers and grandmothers who took care of the country’s gastronomy and passed it down through generations.

It’s a laid-back place with a family-oriented, welcoming atmosphere. Perfect for going on a Sunday afternoon, eating something delicious, and heading home for a nap. What to order? Chi kofte, mante, michugov kofte, Yerevan eggplants, sarma. EVERYTHING! And of course, hummus. They confessed to us the secret for making that wonderfully smooth chickpea mousse: the balance of all the ingredients.

Tip: It’s best to reserve in advance because it gets crowded. Nani opens from Tuesday to Sunday from 12 to 3:30 PM, and from Tuesday to Saturday from 8 to 11:30 PM.

Where: Gurruchaga 1088.

If you’re in the Northern Zone, Granero in Rincón de Milberg offers a menu that includes authentic flavors, where each ingredient takes center stage. This is the case with their beet hummus, which comes with roasted broccoli, radishes, peppers, chickpeas, and peas, on homemade toasted focaccia.

Also of interest: Gluten, who knows you? 11 spots to indulge in gluten-free goodies

Tip: With an old barn aesthetic, this Tigre restaurant blends sustainability, design, and outstanding cuisine.

Where: Olivares 190, Rincón de Milberg, Tigre.

They started preparing food during the pandemic to sell online, and the hype was so great that they ended up opening not one, but FOUR locations. Moisha is the ideal spot for a quick, delicious bite. You sit down, order hummus (they have a delicious beet and carrot version) with pita chips, and a couple of bites like lajmayin, kippes, or knishes, and you already have a top-notch lunch.

They also serve hot pastrami sandwiches with pickled cucumbers and caramelized onions, a true delight.

Tip: They were the first in Argentina to make pretzels in their classic version with sea salt granules and also more avant-garde versions with melted cheese, pesto, or chocolate.

Where: Larrea 1531, Recoleta. Manuela Pedraza 2288, Nuñez. Diaz Colodrero 2320, Villa Urquiza. In the Caballito Shopping.

With vegetarian and vegan options, it opened in March 2021, right in the middle of the pandemic, as a proposal to shake up the local food scene. Its founders, Martín Salomone, Nicolás Kasakoff, Hernán Buccino, and Ivo Lepes, wanted to bring life to a forgotten area of Villa Crespo, near the San Martín train tracks, creating an oasis of blooming gardens that feel almost like a jungle, letting you escape the city without leaving it.

The Chuí experience starts while waiting to enter the dining room at the bar, where they make the best michelada in town. After that, we recommend ordering the hummus, which is finished with an almond gremolata; it contains mint, parsley, capers, olive oil, and lemon zest.

Tip: To accompany the hummus, we suggest trying their wood-fired pizza bread.

Where: Loyola 1250.

The main goal of the owners of Eretz is to make you feel like you're sitting at a restaurant on the streets of Tel Aviv.

Here, they treat customers like family, constantly repeating, as an idishe mame would, that hummus is a plant-based protein packed with all the nutrients you need, and since it can be mixed with carbs, vegetables, and proteins, you’ll always be well-fed.

Tip: The Masabacha Hummus, served with sautéed mushrooms, is a favorite among vegans.

Where: Honduras 4709.

In just two years, Mess, the restaurant of Celeste Rizian and Guido Casualinovo, has positioned itself as one of the top options for contemporary Middle Eastern cuisine, offering a proposal where they reinterpret historic dishes and old recipes with a refined and elegant modern touch.

Recently, they incorporated a new garden, and after indulging in their spectacular hummus (classic or beetroot), you can continue with halloumi with pumpkin and sweet chili or a traditional homemade pasta.

Tip: The friends at Mess shared the recipe for their delicious beet hummus in case you want to try making it at home. Take note!

Ingredients:

• 300g chickpeas

• 100g roasted beetroot

• 100g lemon juice

• 2 garlic cloves

• 60g olive oil

• 60g tahini

• Salt to taste

• Cumin to taste

• 1 bay leaf

• Paprika to taste

Instructions:

1. Soak the chickpeas for 12 hours, cook them in salted water with paprika, cumin, and bay leaf until they fall apart when pressed (about 1 hour).

2. Strain and reserve the cooking liquid.

3. Roast the beetroot in the oven until tender, reserving a little for the end.

4. Process while hot with garlic, roasted beetroot, lemon juice, tahini, salt, and olive oil.

5. Process in batches to ensure smoothness and no lumps.

6. If necessary, add some of the reserved cooking liquid.

7. Cool in the fridge and serve with olive oil and small-cut roasted beetroot.

Where: Los Crisantemos 392, Del Viso.