DC's Neyla Chef shares hummus recipe

August 31, 3:25 PMDenver Cooking ExaminerRachel Ruff

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      Chef Ruff meets Chef Abdul

Besides flying 3,000 miles to be there for my best friend’s birthday, I admit I had one other ulterior motive: to dip into the hummus from Neyla with pitas fresh from the oven. And hummus I did devour. But to my amazement, I was greeted with plate after plate of other Lebanese and Jordanian infused dishes mixed with love and the same genetic background as the chef, Abdul Hash Housh. Even though he said back home in the Middle East, “We eat what we have available. Some day some chickpeas, we make hummus.” But he had plenty available on our table. Everything from the lamb chops to the spanokopita , amid many wine breaks, and then for dessert an array of delicacies with hand made puff pastries and fine chocolate sauces by the chef himself including beautifully molded baklava.

The chef checked on us not once, not twice, but three times for the ladies loving Lebanese food. He even packed me up a special bag of hummus, dolmas, falafels and spanokopeta for me to bring home to my husband in Denver. And if you so wish to devour rather than drool over this supercilious story, I challenge you to attempt making his hummus yourself: NEYLA HUMMUS RECIPE

Or better, just visit Neyla to experience one of the most gracious and talented chefs at work in town. Shukran Chef Abdul. Habibi!