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Hummus, A Love Story: Recipe and Pictures

Hummus, A Love Story: Recipe and Pictures
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  • Post #91 - April 15th, 2022, 10:14 am
    Post #91 - April 15th, 2022, 10:14 am Post #91 - April 15th, 2022, 10:14 am
    G Wiv wrote:Hummus, its whats for dinner. + torshi, cucumber, olive, egg, pita dusted with sumac.

    Damn! I want that NOW!! :)

    =R=
    Same planet, different world
  • Post #92 - May 28th, 2022, 5:09 pm
    Post #92 - May 28th, 2022, 5:09 pm Post #92 - May 28th, 2022, 5:09 pm
    In the mood for hummus and flatbread. Didn’t have either. Had all the ingredients. So . . .

    click to enlarge
    Image
    Image
    Image

    Hummus, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #93 - May 28th, 2022, 11:57 pm
    Post #93 - May 28th, 2022, 11:57 pm Post #93 - May 28th, 2022, 11:57 pm
    G Wiv wrote:In the mood for hummus and flatbread. Didn’t have either. Had all the ingredients. So . . .

    Love it. Really nice! :)

    =R=
    Same planet, different world
  • Post #94 - May 31st, 2022, 2:33 am
    Post #94 - May 31st, 2022, 2:33 am Post #94 - May 31st, 2022, 2:33 am
    Fantastic fresh tahini from Arex Foods on Milwaukee in Niles. Today’s hummus was so smooth I thought I was in Philadelphia.

    click to enlarge
    Image

    Tahini, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #95 - May 31st, 2022, 3:02 am
    Post #95 - May 31st, 2022, 3:02 am Post #95 - May 31st, 2022, 3:02 am
    Illinois’ only tahini maker, Albaik Tahini, wants to help you make better hummus.

    https://www.chicagotribune.com/dining/c ... story.html

    Ayub Julany grew up confident he didn’t want to go into his family’s tahini business based in Abu Ghosh, Israel.
Born in the United States and raised in Jerusalem, he decided to attend the University of Illinois at Urbana-Champaign so he could get a degree in molecular and cellular biology.
“I thought I wanted to be a food technologist,” Julany said. After graduating, he quickly got a job in that field and even enjoyed it at first. But as he settled in, a nagging feeling crept in that he couldn’t shake. “After a couple of months, it got really boring,” he said. “I was doing the same thing every day.”
On a trip back to visit his family, he realized what he wanted to do. “That’s where it all clicked,” Julany said. “I knew I wanted to start my own tahini brand here in Chicago.”
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #96 - May 31st, 2022, 8:33 am
    Post #96 - May 31st, 2022, 8:33 am Post #96 - May 31st, 2022, 8:33 am
    Dave148 wrote:Illinois’ only tahini maker, Albaik Tahini, wants to help you make better hummus.

    https://www.chicagotribune.com/dining/c ... story.html

    Ayub Julany grew up confident he didn’t want to go into his family’s tahini business based in Abu Ghosh, Israel.
Born in the United States and raised in Jerusalem, he decided to attend the University of Illinois at Urbana-Champaign so he could get a degree in molecular and cellular biology.
“I thought I wanted to be a food technologist,” Julany said. After graduating, he quickly got a job in that field and even enjoyed it at first. But as he settled in, a nagging feeling crept in that he couldn’t shake. “After a couple of months, it got really boring,” he said. “I was doing the same thing every day.”
On a trip back to visit his family, he realized what he wanted to do. “That’s where it all clicked,” Julany said. “I knew I wanted to start my own tahini brand here in Chicago.”

    I picked up a jar just a couple weeks ago at the Lincoln Park Farmer's Market (Armitage east of Halsted on Saturdays). Haven't had a chance to open it yet, but they were sampling halva, which was awesome.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #97 - June 1st, 2022, 1:04 am
    Post #97 - June 1st, 2022, 1:04 am Post #97 - June 1st, 2022, 1:04 am
    Hummus made with fresh Arex tahini and a dollop of Yemenite green schug.

    click to enlarge
    Image

    Hummus, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #98 - June 2nd, 2022, 11:13 am
    Post #98 - June 2nd, 2022, 11:13 am Post #98 - June 2nd, 2022, 11:13 am
    So do we assume that freshly ground tahini with seeds imported from parts unknown is better than imported packaged tahini made from similarly unknown but presumably more local (possibly fresher?) sesame seeds?

    I think some testing is in order.
  • Post #99 - June 2nd, 2022, 11:53 am
    Post #99 - June 2nd, 2022, 11:53 am Post #99 - June 2nd, 2022, 11:53 am
    G Wiv wrote:Hummus made with fresh Arex tahini and a dollop of Yemenite green schug.

    click to enlarge
    Image

    Hummus, count me a Fan!


    Is the Schug homemade or purchased? If the former, could you share the recipe and if the latter, the source? TIA!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #100 - June 2nd, 2022, 12:39 pm
    Post #100 - June 2nd, 2022, 12:39 pm Post #100 - June 2nd, 2022, 12:39 pm
    boudreaulicious wrote:Is the Schug homemade or purchased? If the former, could you share the recipe and if the latter, the source? TIA!

    Homemade. Loose interpretation of Yemenite style schug.
    5 jalapeño. 3 Serrano. 2 Thai chilies. Fresh garlic, lemon juice, lemon zest, parsley, cilantro. Crushed red pepper. Salt. Pepper. Cumin. Olive oil. Buzz. Buzz. Food processor. Forgot coriander seed. And made it much hotter and garlicky than most normal people.

    Was terrific with hummus. Great on a turkey sandwich. Thinking of adding a dollop to my afternoon smoothie. :)
    Hold my beer . . .

    Low & Slow
  • Post #101 - June 2nd, 2022, 2:01 pm
    Post #101 - June 2nd, 2022, 2:01 pm Post #101 - June 2nd, 2022, 2:01 pm
    G Wiv wrote:
    boudreaulicious wrote:Is the Schug homemade or purchased? If the former, could you share the recipe and if the latter, the source? TIA!

    Homemade. Loose interpretation of Yemenite style schug.
    5 jalapeño. 3 Serrano. 2 Thai chilies. Fresh garlic, lemon juice, lemon zest, parsley, cilantro. Crushed red pepper. Salt. Pepper. Cumin. Olive oil. Buzz. Buzz. Food processor. Forgot coriander seed. And made it much hotter and garlicky than most normal people.

    Was terrific with hummus. Great on a turkey sandwich. Thinking of adding a dollop to my afternoon smoothie. :)


    Sounds perfect!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #102 - June 2nd, 2022, 3:43 pm
    Post #102 - June 2nd, 2022, 3:43 pm Post #102 - June 2nd, 2022, 3:43 pm
    boudreaulicious wrote:Sounds perfect!

    Speaking of "perfect" I've been making, and keeping on hand, a super simple superb spice mix.

    Equal parts: Whole Cumin seeds, Crushed Red Pepper Flakes, Whole black peppercorns, Diamond Kosher Salt.

    Lightly pan-toast stove-top, just until subtle waifs of spice aroma tickle your nose. Let cool, grind in coffee/spice grinder.
    I first used as spicing for caramelized onions, was a hit, now keep it around for general use. And yes, I add it to hummus as blending.
    Hold my beer . . .

    Low & Slow
  • Post #103 - June 2nd, 2022, 3:52 pm
    Post #103 - June 2nd, 2022, 3:52 pm Post #103 - June 2nd, 2022, 3:52 pm
    Another innovation from Grillo Pickles:

    Image

    Their pickle de gallo is delicious (if you can find it in stock):

    Image
  • Post #104 - June 2nd, 2022, 7:45 pm
    Post #104 - June 2nd, 2022, 7:45 pm Post #104 - June 2nd, 2022, 7:45 pm
    spinynorman99 wrote:Another innovation from Grillo Pickles:

    Image

    Their pickle de gallo is delicious (if you can find it in stock):

    Image


    Genius!!!!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #105 - June 2nd, 2022, 7:45 pm
    Post #105 - June 2nd, 2022, 7:45 pm Post #105 - June 2nd, 2022, 7:45 pm
    G Wiv wrote:
    boudreaulicious wrote:Sounds perfect!

    Speaking of "perfect" I've been making, and keeping on hand, a super simple superb spice mix.

    Equal parts: Whole Cumin seeds, Crushed Red Pepper Flakes, Whole black peppercorns, Diamond Kosher Salt.

    Lightly pan-toast stove-top, just until subtle waifs of spice aroma tickle your nose. Let cool, grind in coffee/spice grinder.
    I first used as spicing for caramelized onions, was a hit, now keep it around for general use. And yes, I add it to hummus as blending.


    That sounds like something I’d use daily.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington

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