MELBOURNE | When asking where to find the best hummus in Melbourne, Tom Sarafian’s version always comes up. The head chef of the now closed Bar Saracen created one of the city’s must try dishes while at the restaurant. Creamy hummus topped with king prawns and spanner crab. It’s certainly some of the best hummus I’ve ever tried.
Tom has popped up at restaurants and events around town since Bar Saracen closed, with people lining up to enjoy his hummus. Now, you can get it in jars to enjoy at home, with the launch of Tom’s new venture, Sarafian.
The hummus is handmade by Tom in West Footscray, using the same recipe that he’s perfected over several years, influenced by his Armenian Egyptian background, family feasts, travels through the Middle East, and experience in the kitchens of some of Melbourne and London’s top restaurants. Rumi, Stokehouse, Petersham Nurseries, and St John to name a few.
Seven premium ingredients are used to make the hummus, which takes three days to make. Western Australian Ord River chickpeas, Lebanese Al Nakhil tahini, and Victoria sourced Mount Zero extra-virgin olive oil, lemon juice, sunflower oil, garlic and smoked paprika. The result is a smooth, creamy hummus that’s every bit as good as what you remember from Bar Saracen. No shortcuts are taken, and it’s unlike any other hummus you’ll find on supermarket shelves.
For those with dietary requirements, you’ll be happy to know that the hummus is vegan, gluten-free, and dairy-free.
The hummus can be enjoyed simply by the spoonful, unadorned, and in a variety of other ways. Atop bagels and toast, in sandwiches and wraps, with steak and chips, with crackers, in wraps, and more. Keep an eye out on the Sarafian website for recipes and serving suggestions, and be sure to tag @tomsarafian on Instagram when you post photos of your own hummus creations.
Sarafian Hummus will be available from Friday 27 August at Baker Bleu, Meatsmith, Morning Market, and All Are Welcome (Northcote). More retailers, as well as other products, will be announced in the future.