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Aug
04

Hummus Taste Test Tuesday – Sabra, Tribe & Cedars – Episode 57

By Patrick

 

I risk life and limb to bring this taste test to my adoring fans that is how far I am willing to go for my swelling viewer base! Wait that is my waist swelling… Anyway I taste test three hummus makers today including one that had a federal recall “The products could contain a bacteria that could sicken healthy people and also cause serious and sometimes fatal illness in infants, the elderly and those with weakened immune systems, said an F.D.A. spokesman” I fit all three of those risk groups! Ok so the recall was in 1997 but still I was willing to take a chance anyway!

Hummus is a combination of mashed chicpea, garbonzo or cece or all three- Ok they all are the same thing just called different depending on the country of origin for the recipe- So combine chicpea, tahini(ground sesame seed), lemon & olive oil and whammo hummus! In this episode I put Tribe’, Sabra, and Cedar through the paces with their roasted garlic flavored hummus-

See who wins and who loses!

Here is a little Wiki for you!

Many cuisine-related sources carry forward a folklore which describes hummus as one of the oldest known prepared foods with a long history in the Middle East which stretches back to antiquity, but its historical origins are unknown. The historical enigma is such that the origins of hummus-bi-tahini could be much more recent than is widely believed. One of the earliest verifiable descriptions of hummus comes from 18th-century Damascus and the same source claims it was unknown elsewhere.

Meanwhile some cookbooks repeat the legend that hummus was first prepared in the 12th century by Saladin. Sources such as Cooking in Ancient Civilizations by Cathy K. Kaufman carry speculative recipes for an ancient Egyptian hummus, substituting vinegar for lemon juice, but acknowledge we do not know how the Egyptians ate their chick-peas. Similarly, no recipe for hummus has been identified among the many books on cooking surviving from ancient Rome.

Charles Perry, co-author of Medieval Arab Cookery notes that owing to hummus bi tahina being an everyday staple, and because of the lack of Arab recipe books published between the 14th and 20th centuries, no recipes documenting this food’s early ingredients have been found. He says the nearest medieval example recorded in a 13th century Arab cookbook, Kitab Wasf al-Atima al-Mutada is Hummus kasa, which substitutes vinegar for lemon, includes extra herbs and adds walnuts, hazelnuts, almonds and pistachios.


Categories : Taste Test Videos
  • Nonna

    Could the word be “predominant”??

  • http://moyeboystoys.blogspot.com Michelle

    Hi Pat – we are in the Seattle area, and it was over 100 last week! Talk about a “Heat Warning”…let us know next time you are visiting, would love to meet up for vino/food. -Michelle

  • castello

    I’m starting to really get into hummus. Predomitantly the ones that have some horseradish in them. Garlic is good also. Seems like the healthiest snack around.
    Before I make my own, I’d like to see you make some. The only Garbonzos I see are in a can. I guess we could get them dry, in the bulk/weird isle at whole foods. Then we’d have to soak them or somesuch. Creamy is the way to go. We could experiment with different and/or combinations of oils.

  • Peter Morosco

    great video mr P! It looked really delicious!! We share the same belief on bolognese, I also use butter and The tagliatelle was a great touch. Only thing I do different, I cut the onions by hand, using a food processor changes the flavor, hand cut will keep them sweeter and less watery. I love the parm rind, I do the same. since your still experimenting, Next time try adding the meat before the tomato paste. I find that way carmelizes the meat which gives it a really great flavor. But, I must say I have been a professional chef for 20 years and I would put you food up against most guys out there. I can tel you have a real love for it. Kudos

  • RedRum

    Good authentic recipe. Can I give you a couple of tips that I found work great and give great depth in flavour? First brown the meat in very high heat, maybe in batches if you have a lot of meat. You want to create a fondue, the burned caramelised bits. It also gives the meat a nicer flavour and a nice browning, that will then go into the sauce when cooking. So after you brown the meat and put it aside, then start putting in your vegetables, the order you did it was the exact same way I do it. But trust me, browning off the meat (and pancetta) first will improve your sauce and will give it great structure and depth.

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