Everything made from scratch at Hummus Mediterranean Grill

Family recipes are the foundation of the menu at Hummus Mediterranean Grill, 2980 S. Durango Drive.

Owner and executive chef Raffi Ghanimian says the recipes were "passed on from my mom. Everything is made from scratch, there's nothing canned."

For example, the restaurant's beef kebabs are made from filet mignon, the chicken is all breast meat and the lamb comes from New Zealand.

"For the hummus we soak our own (garbanzo) beans, they cook for hours," Ghanimian says. "We use the best ingredients we can get. Not many restaurants will serve filet mignon for their beef kebabs."

Ghanimian grew up in his father's deli in Southern California and after a stint away from the food business, got back into it last year when he opened Hummus.

Seating 30, the restaurant offers jazz entertainment on Friday nights and belly dancing on Saturdays.

Reservations are suggested for a party of eight or more by calling 435-8887.

Hummus Mediterranean Grill is open from 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday, and 11 a.m. to 7 p.m. Sunday.

Starters: Hummus, made of garbanzo beans, served with pita bread ($5.55); baba ghanouj, roasted eggplant dip with pita bread ($6.55); stuffed grape leaves with rice, walnuts and vegetables ($6.55); tabbouleh, parsley salad with cracked wheat, tomatoes, onions, lemon juice and olive oil ($6.25); and appetizer combo with hummus, baba ghanouj, stuffed grape leaves, tabbouleh and falafel ($8.55).

Salad: Mediterranean salad with tomatoes, onions, cucumbers, lemon juice and olive oil dressing ($4.55); gourmet house salad with romaine lettuce, tomatoes, shallots, kalamata olives, Bulgarian feta cheese, pepperoncini and pomegranate vinaigrette ($7.55; with garlic lemon rotisserie chicken, chicken shawarma or beef shawarma, $8.25; or with grilled shrimp, $8.95).

Entrees: Grilled vegetable plate with tomatoes, peppers, eggplant and summer squash, served with garlic sauce ($7.25); beef shish kebab made of rib-eye beef, with rice pilaf, grilled pepper, grilled tomato, sumac onion and salad ($10.55); lamb chops with rice pilaf and hummus ($14.95); pork chops with rice pilaf and hummus ($10.55); garlic lemon rotisserie chicken with garlic sauce and salad ($8.75); and shrimp kebab with rice pilaf, grilled squash, grilled asparagus and garlic sauce ($10.55), all served with pita bread.

Extras: Sandwiches, served with french fries, include falafel ($6.25), pork chop ($8.55), lamb kebab ($9.25), beef shish kebab ($8.55), chicken shish kebab ($8.55); soujouk, grilled Armenian sausage in pita bread with tomatoes ($7.85); and pita bread cheese wrap, Armenian string cheese in pita bread with tahini sauce, herbs and vegetables ($6.55).

Bowls include beef shawarma with rib-eye beef, rice pilaf, tomatoes and tahini sauce ($7.55); shrimp bowl with grilled shrimp, rice pilaf, tomatoes and garlic sauce ($7.95); and beef lule kebab bowl with ground beef kebab balls on rice pilaf with tomatoes and side of sumac onions ($7.55).

Dessert: Baklava, made in-house, ($2.25).

Appetizers is a weekly informational column about new developments on the Las Vegas dining scene. Items should not be considered reviews or recommendations and none is a paid advertisement. Contact Ken White at 383-0256 or e-mail him at kwhite@ reviewjournal.com.