Sitting at the end of Castro Street, Bay Area mini-chain Oren’s Hummus is a delicious Mediterranean spot to pop into. Oren’s Hummus first opened in Palo Alto back in 2011 and has grown in popularity ever since leading to its addition in downtown Mountain View. As we entered the restaurant, we were met with an earthy-toned interior accented with wood and illuminated by chandeliers. We especially enjoyed the open kitchen and the 3-step visual “Hummus Eating Guide,” featuring a little boy demonstrating how to eat pita and hummus.
The restaurant provided a Grab & Go takeout area as well as ample indoor and outdoor seating. Overall, the area boasted a pleasant ambience, making it a popular restaurant for dates (as we soon discovered from some saucy background dialogue). Even with a significant number of customers, the service was incredibly fast. The food catered to a wide audience with a smorgasbord of gluten free and vegan options.
Shareable Bites:
Cabbage Slaw (6/10)
Soon after arriving, we were greeted with two petite plates of complimentary pickled cabbage slaw. We found it to be a zingy palate-preparer, though we recognized it was a bit of an acquired taste.
Sampler Dish:
The Sampler Dish consisted of four dips and two sides, all served cold. In addition, it came with two warm pitas.
Babaganoush Eggplant (8.5/10)
Babaganoush is a Levantine eggplant dip with unknown origins. Its name comes from the Arabic word baba gannuj, which means “pampered daddy” or “pampered papa.”
One of our favorites out of the six samplers, the babaganoush consisted of fire-roasted eggplant mashed with tahini, garlic, and cilantro. The smokiness of the eggplant brought out the herby and refreshing cilantro, creating a delicious mixture of flavors.
Greek Style Eggplant (6.3/10)
Greek eggplant dip, called melitzanosalata, has been eaten with pita since the introduction of eggplants to Greece during the Ottoman period. It is a take on a fruit salad (eggplants are technically a fruit!), and different variations include additions of red onions, lemon juice, and red wine vinegar.
A chunky puree of eggplant, tomato, dill, parsley, and garlic, the dish was dominated by the flavors of dill. Consequently, its overwhelming taste was reminiscent of dill pickles.
Romanian Eggplant (6.3/10)
Romanian eggplant is a traditional vegetable spread that originates from the historical practice of preserving autumnal harvest vegetables. Its name in Romania, zacuscă, means “appetizer” or “snack” in Slavic.
The dish was a mash of fire-roasted eggplant, red bell pepper, cilantro, and garlic. Compared to other condiments, the vibrant red dip had a dull flavor and a liquidy texture, making it our overall least favorite rendition of eggplant.
Labane (7/10)
Labane is a strained yogurt cheese that has been a part of Middle Eastern cuisine for over 7000 years. It is often topped with za’atar, a seasoning blend of toasted sesame seeds, dried herbs, and ground sumac. Za’atar has rich historical significance; it is mentioned in the Bible and was used by ancient Egyptians in the mummification process.
The labane was topped with za’atar, tomatoes, and olive oil. Its thick texture and subtle taste reminded us of cream cheese, and we enjoyed pairing it with other dips and pita.
Marinated Beets (6.3/10)
Beets have been eaten in the Mediterranean region for almost 2000 years, originating from their ancestor, the sea beet. The sea beet grew along the shores of the Mediterranean and gained popularity as it spread throughout the Roman Empire. Today, beets are commonly marinated in vinegar to preserve them for longer and to enhance their flavor.
At first glance, we were hesitant to try the marinated beets. The steamed cubes sat in a pool of apple cider cilantro vinaigrette and didn’t look particularly appetizing. However, when we mustered up the courage to take a bite, they were better than anticipated. The beets had a distinct earthy flavor, but lacked the cilantro flavor we had expected.
Moroccan Carrots (8.17/10)
Moroccan carrots are originally rooted in trade across Asia and the Middle East. Merchants facilitated the spread of carrots along trade routes, leading to variations in the carrots themselves and the different ways that they are prepared.
Our carrots were flavored with Schug spice, a green hot sauce that is a staple in Yemeni cuisine. In addition to the Schug spice, the sliced Moroccan carrots were tossed with olive oil and garlic. We appreciated the flavorful carrots, and we were pleasantly surprised by the firmness of the steamed carrots, which we had expected to be mushy.
Pitas (8.5/10)
An essential part of Middle Eastern meals, pita bread has been around for thousands and thousands of years. In our meal, we continued the tradition of using it as a utensil to eat the dips and sides with.
We had the options to choose from white, whole wheat, or gluten free pitas. We chose the white and whole wheat, which were fluffy and light. While we all preferred the white, the whole wheat pita was also delicious and surprisingly more filling than the white.
Hummus Bowl:
Hummus Cauliflower (9.17/10)
Hummus holds a special place in Middle Eastern cuisine, which is likely why its origins have been contentious among countries in the region; however, the earliest mention of hummus was in a 13th century cookbook from Syria. Typically made from blended chickpeas (though it can be made from any cooked legume), hummus offers a versatile range of preparation techniques and flavorings, garnering universal popularity.
We decided to order the Hummus Cauliflower as our Hummus bowl, a dish mixed with an exciting blend of roasted cauliflower, golden raisins, toasted almonds, and chives. This was accompanied by two fluffy pitas to dive into the dish with. As we took our first bites, we were greeted by the hummus’s luscious creamy texture, followed by the cauliflower and toasted almonds’s balanced crispiness. Right before this taste slipped away, we were hit with a zing of sweetness from the golden raisins. These adventurous bites made us want to keep digging into this dish, but it fell short with its lack of the aromatic olive oil.
Grilled Entrée:
Chicken Skewer
The chicken skewer entrée is served with two sides or dips of your choice and one pita.
Chicken skewer (7.75/10)
Chicken skewer, also known as a chicken kebab, is a staple food item dating back to ancient nomadic tribes in the Middle East. Considered an efficient method of cooking given its lack of utensils, it served as a simple yet enjoyable meal. The word kebab is derived from Arabic and means “fried” or “burned.” The pieces of meat were intentionally bite-sized so that it would be easier to eat and roast over open flames, which minimizes their cooking time.
The chicken skewer consisted of all-natural chicken thigh with a secret spice blend. We found the chicken to be firm but not too chewy. While it wasn’t spicy, it was certainly flavorful. The chicken wasn’t actually on a stick, but we found that the presentation was still appetizing and the kebab was undeniably delicious.
Falafel (9/10)
Surprisingly, falafels are most likely a relatively modern dish compared to the more traditional foods dating back to ancient times. References to falafels in Egyptian literature began following British occupation in 1882. Speculation suggests that the British in the port city Alexandria requested that the Egyptians cook something similar to the fried vegetable croquettes in India using only local ingredients. However, this has not actually been confirmed. Another argument is that falafels may actually date back as early as 4th century Coptic Christian communities who created them as a meat-free option for Lent.
We selected five bite-sized falafels to go along with the chicken skewer entrée. Specifically, we tried the green herb version, although there was also a yellow garlic option. Their small size was a reflection of one of the original names given to the herb: ta’miyya, meaning “a bite of food.” The crispy exterior combined with the moist interior contributed to our overall enjoyment. While not all of us were huge falafel fans to begin with, we all found these falafels to be particularly delectable.
Traditional Tabouli (7.3/10)
Tabouli is perhaps most prominent in Lebanese cuisine as it originated in the mountainous regions of Syria and Lebanon. However, there are countless variations of this traditional dish in all different Middle Eastern cultures.
The tabouli consisted of bulgur, cucumbers, tomatoes, herbs, olive oil, and lemon juice. We appreciated its light and airy texture, serving as the perfect side. Overall, the flavoring was minty, which we found refreshing but perhaps a little too subtle. Additionally, it was a little dry.
With friendly staff, fast service, and an assortment of delicious hummuses and dips to choose from, we would certainly recommend Oren’s Hummus on Castro Street for anyone seeking authentic, flavorful Mediterranean cuisine.
