G Wiv wrote:Hummus, its whats for dinner. + torshi, cucumber, olive, egg, pita dusted with sumac.
G Wiv wrote:In the mood for hummus and flatbread. Didn’t have either. Had all the ingredients. So . . .
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.”
Dave148 wrote:Illinois’ only tahini maker, Albaik Tahini, wants to help you make better hummus.
https://www.chicagotribune.com/dining/c ... story.htmlAyub 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.”
boudreaulicious wrote:Is the Schug homemade or purchased? If the former, could you share the recipe and if the latter, the source? TIA!
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.
boudreaulicious wrote:Sounds perfect!
spinynorman99 wrote:Another innovation from Grillo Pickles:
Their pickle de gallo is delicious (if you can find it in stock):
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.