Hummus is the Abu Shukri family's specialty and enduring culinary contribution to the Holy City, and the restaurant, a small and dimly lit cave with a few little tables and plastic chairs, serves little else.
Menus are frivolous and Abu Shukri doesn't bother with them: your choices are hummus with techina, with optional toppings of fuul (stewed broad beans) or toasted pine nuts, swimming in olive oil. Meals come with fresh pita and pickles, and a bowl of hot falafel balls is a recommended accompaniment.
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