Grilled Octopus at the Boqueria in Barcelona

Grilled octopus with hummus enjoyed at the Boqueria in Barcelona.
A few months ago, returning by ship from the Caribbean, I went to eat at the famous market overlooking the Rambla in Barcelona.
One of my favorite dishes (which they charge like gold by the way) is octopus, which I usually order cooked Galician style.
Unfortunately, at the stall where we stopped they grilled it with hummus instead of potatoes… it would have been better if I had ordered the classic one!

Have you ever been to the Boqueria market in Barcelona?
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Polpo alla griglia con hummus gustato alla Boqueria di Barcellona

Polpo alla griglia con hummus gustato alla Boqueria di Barcellona

Photo taken with Canon EOS M100 and lens Canon EF-M 11-22.

Here is where the famous market on La Rambla is located:

Hummus originates from the Middle East, where chickpea cultivation originated. Similar variations are documented in Damascus in the 18th century. It is now widely used in Middle Eastern cuisine, particularly in Levantine cuisine, where it is considered a staple and is served alongside pita and falafel.
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Tzatziki e hummus greco

Tzatziki e hummus greco.
Due salse, o forse meglio chiamarle creme, famose in Grecia.
Quella sulla sinistra si chiama tzatziki è fatta con yogurt e cetrioli.
Quella sulla destra si chiama hummus ed è fatta con le fave.
Assaggiate a Santorini.

Tzatziki e hummus

Photo taken with Canon 600D and lens Tamron 16-300.

La parola greca Tzatziki deriva dal turco Cacık, che è il nome con cui i turchi chiamano questa pietanza. La base comune a tutte le principali tradizioni viene preparata con yogurt, generalmente di pecora (o di capra), poi cetrioli (in forma di purea o finemente spezzettati), quindi aglio, sale e olio d’oliva.
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