Chef, Writer and Restaurant Founder
Tony Kitous is a chef, writer and founder of Levant, Pasha, Kenza, and more recently Le Comptoir Libanais. He is a passionate advocate of Lebanese, Middle Eastern and North African cuisine. Born in Algeria, Tony visited London for a holiday when he was 18. He decided to stay and within a few years opened his first restaurant, Levant.
The first Le Comptoir Libanais opened its doors in 2008. The restaurant chain aims to bring the glamour of Middle Eastern cuisine to British consumers and provide the people of the western world with the opportunity to experience real, wholesome and healthy Lebanese food in a souk-like setting. He has also written a book featuring some of his favourite dishes – called Comptoir Libanais.
More from Tony Kitous
Hummus Moussabaha
4 Person(s)
0 min
0 min
Ingredients
- 250 gr dried chickpeas
- 30 ml tahini
- 100 ml yoghurt
- 2 cloves garlic, crushed
- 25 ml olive oil
- 10 ml lemon juice
- 1/2 tbsp bicarbonate soda
- 100 ml water
- 1/4 tbsp salt
- 1/2 tbsp cumin
- 1/4 tbsp nutmeg
- 1/4 tbsp black pepper
Directions
- Wash the dried chickpeas until the water is clear. Soak the chickpeas overnight in fresh water for at least 12 hours.
- Cook the chickpeas with ½ tbsp. of bicarbonate soda for 1 ½ hours. Use more if necessary.
- Strain the cooked chickpeas from the water and use 100ml of water for the mix. Place the chickpeas into a large bowl and add the remainder of the ingredients. Using a spoon to mix all the spices and oil in gently.
- Serve the Moussabaha in a bowl and top it with sprinkle of chili powder, chopped parsley and olive oil. Serve with pitta bread.