What I found especially interesting in the article was the image of the variations in Hummus preparation. ENJOY!
Wednesday, January 6, 2016
Friday, June 19, 2015
22 REASONS TO EAT HUMMUS
One of the greatest contributions of Buzzfeed to our collective conscience is that it made top ten lists super popular and proved that one can transform a any news story into a top ten list.
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Read more: http://www.peta2.com/lifestyle/hummus-guide/#ixzz3dXNlBcJa
I wondered if there are any lists for hummus and found this interesting story online.
Here's the link to the original story and it's copied below as well to ensure it won't be deleted over time since it seems that in todays clouded world a lot of things tend to get deleted or lost in the world wide cloud.
The article was written in Peta2 by Nina Kahn
22 Reasons Why Hummus Is All We Ever Need
Vegans often have a reputation of being hummus-lovin’ hippies. Well, at least part of that is true—we do LOOOOVE our hummus! Who knew that chickpeas, tahini, olive oil, and some lemon or garlic could come together to create the most versatile, delicious condiment extraordinaire of all time?
Here are some of the many reasons why hummus is most definitely a magical food from heaven:
1. It’s vegan (duh).
2. It’s packed with protein. This sh*t is made with GARBANZO BEANS, dudes.
3. It enables you to eat raw veggies by the masses. How the f*ck else could a carrot stick taste so good?
[/media-credit] 4. Pita bread is nothing more than a vessel for shoveling hummus into your mouth.
[/media-credit] The same goes for chips, crackers, slices of toast, sticks of celery, and really any food in sight.
[/media-credit] 5. It takes a bland veggie platter from being “the only vegan option at the party” to the most exciting.
[/media-credit] 6. It’s easy to customize: Mix in your favorite hot sauce for some DIY super-zesty hummus or …
… mix it with a mashed avocado (another miracle food), and you’ve got guaco-hummus! #winning
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And you can make the whole dang thing from scratch!
7. Its main ingredient is garbanzo beans (aka “chickpeas”), which are just little balls of heaven and versatility.
Another main ingredient is tahini, aka “sesame seed paste”—another heavenly food that we recommend you get in touch with.
8. Chickpeas are also the main ingredient in falafel, a f*cking awesome vegan food which pairs most deliciously with a big side of—you guessed it—HUMMUS.
9. No need to buy condiments anymore, cause hummus basically dominates:
Hummus on a bagel? It’s the new vegan cream cheese.
It’s also the new mayonnaise.
[/media-credit] And it’s the new ranch dip.
10. It’s readily available at pretty much ANY grocery store. And there are SO MANY BRANDS TO CHOOSE FROM.
11. Like Sabra Hummus. Duh. Tried ‘n’ true ‘n’ oh-so-creamy.
That minced garlic pile in the middle of the Sabra Roasted Garlic Hummus? God help me.
12. Tribe Hummus makes an Everything Hummus that tastes just like an everything bagel. Can you handle that???
13. Oh, and Trader Joe’s has a massive variety of hummus:
Kalamata Olive, Edamame, Mediterranean, Spicy, Eggplant …
Why, yes, I DO find myself buying this one often. You’d think it’d be too much, BUT IT NEVER IS.
Trader Joe’s Tomato Basil Hummus can seriously double as a creamy pizza sauce. I can hardly handle the versatility.
Cilantro jalapeño hummus? OK, now add burritos, tacos, and taquitos to the list of hummus-friendly foods.
14. Are you so obsessed with hummus that you need to have it with you AT ALL TIMES? Well, thank Godzilla that it comes it tiny travel packets that don’t require ANY REFRIGERATION.
15. Those li’l packets are great, but I’ll admit that I do consider a standard container of hummus “personal size.”
Dinner for one.
16. You can add hummus to almost anything to make it EVEN BETTER.
Seriously, try stirring it in with marinara for a delicious creamy sauce to pour over pasta.
Or try mixing it with olive oil and soy sauce for a super-flavorful creamy dressing (this dressing + kale + nutritional yeast = the best salad ever!).
17. Really, hummus can be a main course itself.
You can just eat it out of the container with a spoon … 
18. Did I mention it’s SUPER-EASY to make at home? Yeah, homemade hummus is everything!
Homemade hummus can be customized with basically anything: garlic, peppers, spices, artichokes, spinach, lemon, olives, Sriracha sauce … ANYTHING! And you can even make it in a blender if you don’t have a food processor!
19. DESSERT HUMMUS IS A THING. I’m crying right now, btw.
20. Forget cake. Allz I need is my birthday hummus.
21. You can never go wrong serving hummus, because EVERYBODY LOVES HUMMUS.
22. I leave you with these final words of wisdom:
Want to stay in the loop on even MORE delicious vegan yummiez that you can make at
Read more: http://www.peta2.com/lifestyle/hummus-guide/#ixzz3dXNlBcJa
Wednesday, May 13, 2015
GREAT HUMMUS IN ISRAEL
Haaretz is a very respected magazine that in the past seemed to have a more social active agenda and now has become more of a financial newspaper. It's hard for me to say who the readership of this paper is. My dad has been reading this newspaper for decades. But I Feel today it is geared towards yuppy readers.
Some of the restaurants listed here, like number 1 on the list Abu Shaker are truly authentic and amazing. Others like - Puah - are restaurants geared more towards yuppies.
Puah, looks run down - but it's the opposite from a hole in the wall - it's a very successful restaurant that sells not only expensive food but also a very specific atmosphere geared for yuppies looking for something authentic and willing to pay extra for a restaurant that feels old fashioned even if it's not that old at all.
Many in my family love Puah, then again, I have a lot of yuppies in my family.
I personally prefer the more authentic Hummus joints even if they are really run down, but I am fully aware that yuppies are a group that actually goes a lot to restaurants and that's why I've decided to include this list for those who want to explore the various new and not so new hummus restaurants in Israel.
The article is titled: ten restaurants with great hummus:
The locations are:
1. Abu Shaker - downtown Haifa
29 Hamaginim street. Haifa.
2. Hummus Blu Blas
Kfar Baruch Junction
3. Bahadonas
138 Bialik st. Ramat Gan
4. Han Manuli
7 Beit Eshel st. Tel Aviv
5. Rama's Kitchen
Nataf
6. Mifgash Hastek - ( The Steak meet)
37 Menahem Begin St. , Tel Aviv
7. Puah
8 Rabbi Yohanan st. Tel Aviv
8. Saluf Vebanav ( Saluf and sons)
80 Nahalat Binyamin st. Tel Aviv
9. Abu Gosh
65 Hashalom st. Tel Aviv
10. Mifgash Osher ( The happiness meet)
105 King George st. Tel Aviv
Monday, April 20, 2015
SABRA HUMMUS - LISTERIA RECALL
Just as Americans are starting to fall in love with Hummus thanks to Pepsi who's a partial owner of Sabra hummus - and aggressively distributing it everywhere - a major recall has been announced by all media outlets.
Here's two segments by CNN and NPR.
It's a blow to Hummus lovers- as these type of recalls tend to influence buyers even after the danger has passed.
People tend to forget the details and just remember that Sabra Hummus is associated with Listeria.
Time will tell what the outcome will be.
Let's hope the love fest between Northern American food lovers and Hummus will continue.
And here's more info from the food safety website:
Sabra Recalls 30,000 Cases of Classic Hummus for Possible Listeria Risk
Sabra Dipping Co. LLC of White Plains, NY, has recalled 30,000 cases of Sabra Classic Hummus due to the possible presence of Listeria monocytogenes.
After routine inspections at a Kroger outlet in Port Huron, Michigan Department of Agriculture and Rural Development officials reportedly learned about the risk of contamination in the prepackaged product. The department then informed the company and the U.S. Food and Drug Administration (FDA).
Only certain lots of the Classic Hummus are being recalled, and no other Sabra products are affected. There are no reported cases of illnesses to date.
The recalled products and product codes are:
040822011143/300067 – Sabra Classic, 10 oz. – 3-059/Best before May 11, 2015
040822011143/300067 – Sabra Classic 10 oz. – 3-060/Best before May 15, 2015
040822014687/300074 – Sabra Classic, 30 oz. – 3-059/Best before May 11, 2015
040822342049/301216 – Sabra Classic Without Garnish, 32 oz. – 3-059/Best before May 11, 2015
040822017497/301290 – Sabra Classic, 17 oz. Six Pack – 3-058/Best before May 11, 2015
040822017497/301290 – Sabra Classic, 17 oz. Six Pack – 3-059/Best before May 11, 2015
040822342209/301283 – Hummus Dual Pack Classic/Garlic – 3-058/Best before May 11, 2015
Consumers are advised to throw out any product with those codes, which are on the top of each package. The recalled products may also be returned to the store where purchased for a refund. Those with questions may call Sabra at 888-957-2272 Monday through Friday.
In healthy individuals, infection with Listeria monocytogenes may cause short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea. However, young children, the elderly or those with compromised immune systems can contract serious and sometimes fatal infections. Listeria can also cause miscarriage and stillbirth in pregnant women.
This article quoted from:
Sunday, August 11, 2013
Tribe Hummus Looking To Woo Consumers By Appealing To Dislike Of Mass-Produced Food ( From Huffington Post)
And now the Huffington Post has a report about Hummus - which is moving into mainstream food culture faster than anyone expected.
Here's the link:
http://www.huffingtonpost.com/2013/08/08/tribe-hummus_n_3726376.html?icid=maing-grid7%7Cmain5%7Cdl15%7Csec1_lnk2%26pLid%3D355925
And here's the full story:
Tribe Hummus Looking To Woo Consumers By Appealing To Dislike Of Mass-Produced Food
Ask the chief executive of Tribe Mediterranean Foods to describe his company’s hummus factory, and he’ll gush for a full five minutes that make a cold production floor sound like a warm wonderland of chickpeas.
As Tribe CEO Adam Carr recently described it to The Huffington Post, after the legumes used to make his company’s hummus are trucked in from the West Coast, they're not just soaked overnight in giant tubs, but are also tenderized -- a veritable “chickpea spa” with “chickpea pamperers.”
“We then move our tender chickpeas into the caring hands of the flavor matchmakers,” Carr continued, explaining those people don’t necessarily follow a strict recipe but vary the ratio of sesame seed paste, oil and spices needed to make hummus depending on the season.
Quality control testers at the end of the factory line, or “seasoned spicers” in Carr’s words, then test every batch of hummus, consuming up to three-quarters of a tub each workday.
“Obviously, they use a new spoon every time,” Carr said.
There is a strategy behind how Carr speaks of Tribe’s Taunton, Mass.-plant as if he's a modern-day Willy Wonka of hummus. Tribe, the second-largest hummus brand in the United States, just underwent a complete brand makeover. Besides snazzy new packaging, increased social media engagement and new flavors, Carr said, connecting with consumers about how exactly hummus is made is a key aspect of the company’s marketing push.
“Consumers are getting wary of mainstream machine-made food branded as healthy,” Carr said. “We still follow a process that takes a tremendous amount of human touch. There isn’t a strict formula that you can adhere to so that you can add X of this and Y of that and have it taste the same every time.”
Carr said his company realized over the past year just how much American foodies most likely to consume hummus dislike the idea of having their food appear mass-produced. But Tribe is hardly alone in coming to that conclusion. Last month, Starbucks rolled out a line of pastries intentionally designed to look imperfect and “homemade,” in a bid to boost sales. Meanwhile, in the craft beer market, MillerCoors is trying to cement its Blue Moon brand as truly artisanal, fighting "beer snobs" who dismiss it as another mass-produced brew.
Tribe’s marketing effort is more scattershot than that, and includes trying to position the brand as equal parts playful, healthy and classy. For example, as part of its branding, Tribe is introducing a giant chickpea as a company mascot.
At the same time, Carr said Tribe is hoping to tap into that undercurrent of dislike for standardized production in order to increase sales. His company commands some 8 percent of the U.S. hummus market, according to Bloomberg. Sabra Hummus, the industry’s undisputed leader, has over 60 percent of the market share. Last year, sales for "refrigerated flavored spreads" -- comprised mostly of hummus -- totaled $530 million, according to The Wall Street Journal.
Carr said he hopes Tribe's marketing increases the number of households who consistently buy hummus.
“This is a fast-growing category,” Carr said. “People love hummus.”
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