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Business & Tech

Kirkland's Hummus Hotspot and Other Mediterranean Flavors

Here's where to find the best hummus in town, and how to make a Greek salad.

Kirkland’s Houghton neighborhood is a great location -- easy access to the freeway, just a hop from Bellevue and even Seattle. But there aren’t many walkable dining locations. While things have improved since Metropolitan Market moved in with its plentiful deli, the independent cafe tally is still fairly low.

In the five years my family lived in Houghton, we found ourselves returning again and again to , the Mediterranean grill that caps off the little strip mall at the corner of NE 68th St. and 6th St. S. Originally from Turkey, the pony-tailed owner Abraham Pekin has called Bellevue home for more than 20 years.

While the jury is still out on many of Meze’s dishes, nearly everyone can agree on one thing -- the hummus is sensational. Sometimes hummus from other places can be thick and “beany,” as if it is nothing more than pureed garbanzo beans. But Meze hummus is creamy and smooth with a pronounced lemon and garlic bite. I’m talking about a major garlic bite, prohibiting any sort of smooching for the rest of the day (vampires beware!).

That may be off-putting for some, but if you like flavor, then Meze hummus is where it’s at. On more than one occasion, I've excitedly started to share with a friend about Meze saying, "You know who has the best hummus?" only to be beat to the punch when they say, "Meze!" Apparently, the secret it out.

When I stopped in the other day to do some “hummus research” for this article, Pekin acknowledged how popular his condiment has become in our region.

“A woman from Seattle was having a party for 80 people and called me up saying she needed 15 pounds of hummus,” says Pekin. “That’s a lot of hummus. It took a while to make that much.”

Most of us are happy with a pint or less, which is good because it packs an $8.95 per pound price tag. I recommend a small container of hummus, so you can also pick up a bit of babaghanuj -- a roasted eggplant and yogurt based dip similar to hummus but without the garbanzo beans and lemon. Don’t forget a few pitas to toast or grill at home.

Then head over to or to pick up some produce to make a fresh “Greek” salad. Someday soon these ingredients will be available at Kirkland Wednesday Market (cross your fingers), but until then we’ll have to make do with a grocery store.

Greek Salad

  • 1 pint ripe cherry tomatoes (a mixture of colors is pretty when available)
  • 1 cucumber
  • ½ red onion
  • 4 oz. feta (I recommend feta in brine over pre-crumbled)
  • a handful of kalamata olives
  • a spring of fresh oregano leaves (opt.)
  • a few fresh mint leaves (opt.)
  • lemon juice
  • olive oil
  • salt and pepper


1. Slice the tomatoes in half and place in a medium-sized bowl. Halve the cucumber lengthwise, scooping out the seeds with a spoon. Discard the seeds. Slice both halves lengthwise again and then chop the long strips into smaller bite-sized chunks. Place the cucumbers in the bowl with the tomatoes and then chop the onion, adding it to the other veggies.

2. Pit the olives, slicing them into quarters. Crumble the feta over the veggies and add in the olives. Gently mix the ingredients with your hands.

3. Squeeze half of the lemon over the bowl and add a couple of good glugs of olive oil. Sprinkle with a bit of salt and pepper, making sure to taste carefully. The olives and cheese already add some saltiness, so look out.

4. If using one of the fresh herbs, tear the leaves into small pieces and add to the bowl. Gently mix it all together. Serve immediately, or cover and refrigerate to let the flavors mingle for a while.

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