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The shrimp tempura in particular is such a delight of textures and flavors—a satisfyingly crunchy seaweed wrap with pearly sushi rice and a protein treat in its center.\u003c/p>\n\u003cp>By my math, one onigiri is a perfect snack, and two will hold you down for lunch. While at the market, I also grabbed a can of UCC coffee with milk from their well stocked refrigerated section. I’m an advocate of coffee as a social beverage more than a utilitarian one, but coffee in a can has an elegant appeal—especially when the can is so beautifully designed. UCC’s coffee was pleasantly milky while still delivering the rich taste I expected. I’ll certainly repeat some version of this market run in the near future.—\u003cem>Ruth Gebreyesus, food reporter and visual arts columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Kuku Sabzi at Komaaj\u003c/h2>\n\u003cp>On a dreary Saturday morning, I found myself driving across town in pursuit of a dish that would make up for the physical distance between me and my family. Sometimes, you seek out food in order to feel a little closer to home. I found just that at Komaaj, a pop-up restaurant in North Berkeley’s Caffeinated Coffee, a new cafe that opened this spring, offering single-origin coffee beans from women farmers around the globe.\u003c/p>\n\u003cfigure id=\"attachment_136039\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136039\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg\" alt=\"Kuku Sabzi, an herb frittata, served with sumac labneh, pickled carrots and toasted flatbread.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kuku Sabzi at Komaaj, served with sumac labneh, pickled carrots and toasted flatbread. \u003ccite>(Kyana Moghadam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Komaaj, the vision of chef Hanif Sadr, joined the cafe shortly after (the two businesses share the space). It offers regional dishes from Northern Iran, including maast labou (a Greek yogurt with roasted beets, basil, mint and sumac), as well as a saffron pastry made with rice flour and yogurt, and served with honey and rose petals. Komaaj also offers one of my favorites, baaghali ghatogh, a white bean stew with dill, radishes and a handful of herbs served with thick sangak bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'd followed Komaaj’s journey from afar on Instagram, admiring its commitment to highlighting dishes that are often overshadowed by Iran's famous tahdig and kebabs. Herbs are life in Iranian cuisine, and at Komaaj they shine through in every dish. I ordered the herbiest, greenest option on the menu, kuku sabzi, a frittata that's one of my all-time favorites. It’s a staple of Iranian cooking, especially in the springtime. Chef Sadr presents it with sumac labneh, pickled vegetables and toasted flatbread. It's a beautiful dish, and for the few minutes that it lasted, it took me exactly where I needed to be. — \u003cem>Kyana Moghadam, podcast engagement producer\u003c/em>\u003c/p>\n\u003ch2>Oren’s Hummus\u003c/h2>\n\u003cp>A big group of colleagues and I were looking for a place to lunch without a reservation on a recent afternoon in downtown San Francisco, and Oren’s Hummus ended up being a tasty and accommodating choice for our nine-person party. The cute café, with its geometric, tiled floors and collection of mossy house plants, is perfect for family-style dining. We ordered the sampler of dips, an assortment of fluffy pureed eggplant (three different varieties!), spiced Moroccan carrots, juicy marinated beets and a thick, strained yogurt. We passed them around the table and compared notes on each dip, which was part of the fun.\u003c/p>\n\u003cp>https://www.instagram.com/p/B1Yw2meF-PX/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>True to its name, Oren’s Hummus has so many varieties of the famous chickpea-based dip. For my main, I got the hummus sabich, a big bowl of hummus that came with a combination of fried eggplant, potato, hard-boiled egg, cucumber, tomato, chopped pickles, amba sauce (a tart glaze made out of unripe mango) and fresh herbs. All cubed into tiny pieces, the fresh and cooked ingredients added lively texture to the creamy hummus and fluffy pita bread. The showstopper, though, was the beef and lamb kebab, which was tender and juicy, reminiscent of medium-rare meatballs that are a little crispy on the outside. I’ll definitely order that for my entrée when I go back to Oren’s.—\u003cem>Nastia Voynovskaya, music editor\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"KQED Arts staff seek comfort and convenience in with onigiri, kuku sabzi, and hummus. ","status":"publish","parent":0,"modified":1577499819,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":857},"headData":{"title":"Flavors Worth Finding: Iranian Delights, Onigiri Abundance and More | KQED","description":"KQED Arts staff seek comfort and convenience in with onigiri, kuku sabzi, and hummus. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136037 https://ww2.kqed.org/bayareabites/?p=136037","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/23/flavors-worth-finding-iranian-delights-onigiri-abundance-and-more/","disqusTitle":"Flavors Worth Finding: Iranian Delights, Onigiri Abundance and More","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136037/flavors-worth-finding-iranian-delights-onigiri-abundance-and-more","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_49845,bayareabites_107772,bayareabites_96014","label":"Get a taste of these flavors at Onigilly, Komaaj and at your local grocery store "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Tokyo Fish Market's Onigiri\u003c/h2>\n\u003cp>By lunch, the selection of onigiri at Tokyo Fish Market in Berkeley is sparse, so I’ve made it a point to go in the morning. The first time I did, I was delighted by the sheer diversity of onigiri I had never seen before, including takana (a chopped and pickled mustard green), ume (salted, pickled plum) and okaka (a delicate smoked tuna). Last Friday, I deliberated these choices and ended up with shrimp tempura, my favorite, and takana. What sets Tokyo Fish Market’s onigiri apart from others is how well the rice is seasoned in a light rice vinegar with a faint saltiness. The shrimp tempura in particular is such a delight of textures and flavors—a satisfyingly crunchy seaweed wrap with pearly sushi rice and a protein treat in its center.\u003c/p>\n\u003cp>By my math, one onigiri is a perfect snack, and two will hold you down for lunch. While at the market, I also grabbed a can of UCC coffee with milk from their well stocked refrigerated section. I’m an advocate of coffee as a social beverage more than a utilitarian one, but coffee in a can has an elegant appeal—especially when the can is so beautifully designed. UCC’s coffee was pleasantly milky while still delivering the rich taste I expected. I’ll certainly repeat some version of this market run in the near future.—\u003cem>Ruth Gebreyesus, food reporter and visual arts columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Kuku Sabzi at Komaaj\u003c/h2>\n\u003cp>On a dreary Saturday morning, I found myself driving across town in pursuit of a dish that would make up for the physical distance between me and my family. Sometimes, you seek out food in order to feel a little closer to home. I found just that at Komaaj, a pop-up restaurant in North Berkeley’s Caffeinated Coffee, a new cafe that opened this spring, offering single-origin coffee beans from women farmers around the globe.\u003c/p>\n\u003cfigure id=\"attachment_136039\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136039\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg\" alt=\"Kuku Sabzi, an herb frittata, served with sumac labneh, pickled carrots and toasted flatbread.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kuku Sabzi at Komaaj, served with sumac labneh, pickled carrots and toasted flatbread. \u003ccite>(Kyana Moghadam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Komaaj, the vision of chef Hanif Sadr, joined the cafe shortly after (the two businesses share the space). It offers regional dishes from Northern Iran, including maast labou (a Greek yogurt with roasted beets, basil, mint and sumac), as well as a saffron pastry made with rice flour and yogurt, and served with honey and rose petals. Komaaj also offers one of my favorites, baaghali ghatogh, a white bean stew with dill, radishes and a handful of herbs served with thick sangak bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'd followed Komaaj’s journey from afar on Instagram, admiring its commitment to highlighting dishes that are often overshadowed by Iran's famous tahdig and kebabs. Herbs are life in Iranian cuisine, and at Komaaj they shine through in every dish. I ordered the herbiest, greenest option on the menu, kuku sabzi, a frittata that's one of my all-time favorites. It’s a staple of Iranian cooking, especially in the springtime. Chef Sadr presents it with sumac labneh, pickled vegetables and toasted flatbread. It's a beautiful dish, and for the few minutes that it lasted, it took me exactly where I needed to be. — \u003cem>Kyana Moghadam, podcast engagement producer\u003c/em>\u003c/p>\n\u003ch2>Oren’s Hummus\u003c/h2>\n\u003cp>A big group of colleagues and I were looking for a place to lunch without a reservation on a recent afternoon in downtown San Francisco, and Oren’s Hummus ended up being a tasty and accommodating choice for our nine-person party. The cute café, with its geometric, tiled floors and collection of mossy house plants, is perfect for family-style dining. We ordered the sampler of dips, an assortment of fluffy pureed eggplant (three different varieties!), spiced Moroccan carrots, juicy marinated beets and a thick, strained yogurt. We passed them around the table and compared notes on each dip, which was part of the fun.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B1Yw2meF-PX"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>True to its name, Oren’s Hummus has so many varieties of the famous chickpea-based dip. For my main, I got the hummus sabich, a big bowl of hummus that came with a combination of fried eggplant, potato, hard-boiled egg, cucumber, tomato, chopped pickles, amba sauce (a tart glaze made out of unripe mango) and fresh herbs. All cubed into tiny pieces, the fresh and cooked ingredients added lively texture to the creamy hummus and fluffy pita bread. The showstopper, though, was the beef and lamb kebab, which was tender and juicy, reminiscent of medium-rare meatballs that are a little crispy on the outside. I’ll definitely order that for my entrée when I go back to Oren’s.—\u003cem>Nastia Voynovskaya, music editor\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136037/flavors-worth-finding-iranian-delights-onigiri-abundance-and-more","authors":["11625","5083"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_13306","bayareabites_8770","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_1248","bayareabites_1873"],"tags":["bayareabites_125","bayareabites_9710","bayareabites_2658","bayareabites_11897","bayareabites_335","bayareabites_10264","bayareabites_10797","bayareabites_108"],"featImg":"bayareabites_136040","label":"bayareabites"},"bayareabites_134124":{"type":"posts","id":"bayareabites_134124","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134124","score":null,"sort":[1562776531000]},"guestAuthors":[],"slug":"your-hummus-habit-could-be-good-for-the-earth","title":"Your Hummus Habit Could Be Good For The Earth","publishDate":1562776531,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_55726,bayareabites_96014,bayareabites_131839' label='More on Chickpeas']\u003c/p>\n\u003cp>Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health.\u003c/p>\n\u003cp>Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based diets. Occasionally, it even doubles as\u003ca href=\"https://delightedbyhummus.com/\"> dessert\u003c/a>. Last year, Americans spent four times as much money on grocery store hummus as they did a decade before, according to the latest consumer surveys, and a growing number of snacks and fast-casual concepts also feature the fiber- and protein-rich chickpea as their \u003cem>pièce de résistance.\u003c/em>\u003c/p>\n\u003cp>Part of a subcategory of legumes called pulses, chickpeas — along with lentils, dry peas and several varieties of beans — have been a critical crop and foodstuff for centuries in Middle Eastern and Asian countries. The crops are so promising that the United Nations deemed 2016 the \u003ca href=\"https://www.crops.org/iyp\">Year of Pulses\u003c/a> to expand interest in these ancient foods and their potential to help solve dueling modern-day conundrums: hunger and soil depreciation.\u003c/p>\n\u003cp>Some American farmers were already well on their way to embracing pulses, seeing the role they could play in improving soil health and setting the stage for better harvests of cash crops like wheat. Last year, U.S. farmers planted more chickpeas than ever to satisfy growing demand for plant-based protein alternatives — which, in turn, could help restore soils depleted by decades of intensive farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unlike corn or wheat, these pulses fix their own nitrogen from the atmosphere, leaving extra stores of the nutrient in the soil for future crops to consume. For this reason, pulses can play a vital role in crop rotations, especially those that don't rely on chemical fertilizers. What's more, if managed well, these crops can be part of a farming system that sequesters carbon from the atmosphere and helps mitigate climate change.\u003c/p>\n\u003cp>\"I see this diversification and these legumes as a way to get away from the use of synthetic nitrogen,\" says Casey Bailey, a farmer in Fort Benton, Mont., who grows organic chickpeas as the linchpin of a rotational planting program. \"They're a tricky crop to grow, but I'm a huge proponent of trying to figure out how to do it.\"\u003c/p>\n\u003cfigure id=\"attachment_134126\" class=\"wp-caption aligncenter\" style=\"max-width: 1412px\">\u003cimg class=\"size-full wp-image-134126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg\" alt=\"Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States.\" width=\"1412\" height=\"1059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg 1412w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1200x900.jpg 1200w\" sizes=\"(max-width: 1412px) 100vw, 1412px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States. \u003ccite>(Inga Spence/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He sells about 2,000 pounds of chickpeas each month to\u003ca href=\"http://eatlittlesesame.com/menu/\"> Little Sesame\u003c/a>, a fast-casual concept serving hummus bowls topped with seasonal vegetables at a pair of locations in the District of Columbia. Chef-owners Nick Wiseman and Israeli-born Ronen Tenne soak the dried chickpeas for hours before cooking and blending them (with tahini, garlic, olive oil and lemon juice) into daily batches to satiate the city's lunch and after-work crowds — often without adding meat.\u003c/p>\n\u003cp>\"We don't say it much, but 80% of the menu is always vegan,\" Wiseman says. \"It's awesome to see people who would probably eat meat every day come in here and be satisfied without it.\"\u003c/p>\n\u003cp>For Wiseman, the cherry on top of opening a second location this year is getting to buy more kabuli chickpeas from Bailey, whom he'll visit this summer during a road trip in\u003ca href=\"https://www.instagram.com/p/ByC8GC-Br7U/\"> Little Sesame's 1978 Volkswagen van\u003c/a>. Creating markets for such legumes — particularly those grown without chemicals such as desiccants used to dry chickpeas in the fields — is a growing interest for Wiseman.\u003c/p>\n\u003cp>\"These (chickpeas) are helping restore the grasslands of the West, which are this huge carbon sink,\" Wiseman says over a bowl of hummus topped with snap peas and Aleppo chili oil at his Chinatown location. \"They're a very powerful plant.\"\u003c/p>\n\u003cp>Bailey planted his first few hundred acres of chickpeas a dozen years ago, after a retailer looking to sell more of the healthful legumes reached out to him on LinkedIn, making him a pioneer in Montana's grain-heavy Golden Triangle region. But word was spreading that the chickpea could pull in more money per pound than other legumes, while reducing the need for chemical inputs compared with crops like wheat.\u003c/p>\n\u003cp>When Tim McGreevy started working in 1994 as the CEO of the\u003ca href=\"https://www.usapulses.org/\"> USA Dry Pea & Lentil Council and the American Pulse Association\u003c/a> — a trade group that trumpets the power of chickpeas, lentils, dry peas and beans — the country was harvesting about 30,000 acres of chickpeas annually, primarily in the hilly Palouse agricultural region of Washington, Idaho and Oregon. By last year, that number had swelled to 859,000 acres.\u003c/p>\n\u003cp>\"That's a pretty big difference in 25 years,\" says McGreevy, who also grows chickpeas on a small farm in Eastern Washington.\u003c/p>\n\u003cp>Last year in particular, Bailey says, \"it seemed like the entire state of Montana was chickpeas.\"\u003c/p>\n\u003cp>While about half of the country's chickpea harvest is still shipped overseas, a growing number of chickpeas are going to domestic markets as demand increases. Trade disputes also are making international markets less reliable. In 2019, U.S. farmers reduced for the first time in years the number of acres they planned to plant in chickpeas, down to 519,000 acres. Volatile trade riffs with countries such as India in 2018 left much of that year's harvest\u003ca href=\"https://www.npr.org/2018/12/31/678416352/chickpeas-sit-in-silos-as-trumps-trade-wars-wage-on\"> sitting in silos\u003c/a>, where an oversupply has continued to depress chickpea prices this year.\u003c/p>\n\u003cp>\"The saving grace — and why I'm still optimistic — is the domestic market continues to grow for all pulse crops,\" McGreevy says. He thinks the lower price could also spur even more innovation of chickpea-based foods. \"Chickpeas have, in particular, shown significant growth in sales over the past decade.\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-134129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg\" alt=\"Americans spent nearly $800 million on hummus from retail stores in 2018.\" width=\"1600\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1200x799.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\nAmericans spent nearly $800 million on hummus from retail stores in 2018, McGreevy says. That's compared to just under $200 million in hummus sales a decade before and only $5 million in the mid-1990s, placing the popular dip among food retail's fastest-growing sectors.\u003c/p>\n\u003cp>\u003ca href=\"https://sabra.com/\">Sabra\u003c/a>, an Israeli company that's been partnered with PepsiCo since 2008, has led hummus' parade into U.S. markets over the past decade and is still one of the sector's largest players. A Sabra production plant in Chesterfield County, Va., where the company also has encouraged more farmers to grow chickpeas, was\u003ca href=\"https://www.richmond.com/business/sabra-dipping-co-opens-new-plant-expansion/article_7d6d6ea8-34d9-579b-8695-ade53328cfc5.html\"> expanded in 2014\u003c/a> to produce more than 8,000 tons of hummus a month in anticipation of market growth.\u003c/p>\n\u003cp>The chickpea invasion has gone beyond the dip aisle, too, with crunchy roasted versions from companies like\u003ca href=\"http://hippeas.com/?gclid=Cj0KCQjwpPHoBRC3ARIsALfx-_K9pqlJyXt_pIqdVv2rXLeYa26KQIculY4x0jo-ReOwPC4qC3ASamMaAugcEALw_wcB\"> Hippeas\u003c/a> and\u003ca href=\"http://www.thegoodbean.com/\"> The Good Bean\u003c/a> competing with potato chips as a healthful alternative. The U.S. Dietary Guidelines suggest Americans \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/appendix-3/\">eat 1 ½ cups of cooked pulses per week\u003c/a>, McGreevy notes. High in protein, dietary fiber and essential amino acids, pulses can play an even larger role in diets focused on reducing meat consumption.\u003c/p>\n\u003cp>Hummus already looms large on American snack tables, replacing ranch dressing as a healthier, cut-vegetable accompaniment. And, now, it's staging a takeover of the main meal, too. Hummus-based bowls are the centerpiece of chains like New York City's The Hummus & Pita Co., and a staple ingredient at\u003ca href=\"https://www.businessinsider.com/mediterranean-middle-eastern-food-gaining-popularity-2018-6\"> the ballooning number of fast-casual Mediterranean concepts\u003c/a> such as Cava and Roti. Chickpeas\u003ca href=\"https://www.amny.com/eat-and-drink/chickpea-food-trend-1.33295907\"> are cropping up on menus\u003c/a> in Asian noodle dishes, French fries, soft-serve \"ice cream\" and \u003ca href=\"https://www.bonappetit.com/story/delighted-by-dessert-hummus\">dessert-like frostings\u003c/a>.\u003c/p>\n\u003cp>But perhaps the easiest way to wade into the chickpea fray is to find a really good bowl of hummus — which doubles as the Arabic word for chickpea — and shovel it in.\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington. You can find more of her work \u003c/em>\u003ca href=\"http://www.whitneypipkin.com/\">here\u003c/a>.\u003cem> Follow her on Twitter at \u003c/em>\u003ca href=\"https://twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth\">NPR.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"High in fiber and protein, chickpeas are playing a starring role on menus. They're also good for soil health — and growing demand could help restore soils depleted by decades of intensive farming.","status":"publish","parent":0,"modified":1562776531,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1315},"headData":{"title":"Your Hummus Habit Could Be Good For The Earth | KQED","description":"High in fiber and protein, chickpeas are playing a starring role on menus. They're also good for soil health — and growing demand could help restore soils depleted by decades of intensive farming.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134124 https://ww2.kqed.org/bayareabites/?p=134124","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/10/your-hummus-habit-could-be-good-for-the-earth/","disqusTitle":"Your Hummus Habit Could Be Good For The Earth","nprByline":"Whitney Pipkin","nprImageAgency":"Anna Meyer","nprStoryId":"739054484","nprApiLink":"http://api.npr.org/query?id=739054484&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth?ft=nprml&f=739054484","nprRetrievedStory":"1","nprPubDate":"Wed, 10 Jul 2019 10:33:00 -0400","nprStoryDate":"Wed, 10 Jul 2019 07:00:30 -0400","nprLastModifiedDate":"Wed, 10 Jul 2019 10:33:42 -0400","path":"/bayareabites/134124/your-hummus-habit-could-be-good-for-the-earth","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_55726,bayareabites_96014,bayareabites_131839","label":"More on Chickpeas "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health.\u003c/p>\n\u003cp>Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based diets. Occasionally, it even doubles as\u003ca href=\"https://delightedbyhummus.com/\"> dessert\u003c/a>. Last year, Americans spent four times as much money on grocery store hummus as they did a decade before, according to the latest consumer surveys, and a growing number of snacks and fast-casual concepts also feature the fiber- and protein-rich chickpea as their \u003cem>pièce de résistance.\u003c/em>\u003c/p>\n\u003cp>Part of a subcategory of legumes called pulses, chickpeas — along with lentils, dry peas and several varieties of beans — have been a critical crop and foodstuff for centuries in Middle Eastern and Asian countries. The crops are so promising that the United Nations deemed 2016 the \u003ca href=\"https://www.crops.org/iyp\">Year of Pulses\u003c/a> to expand interest in these ancient foods and their potential to help solve dueling modern-day conundrums: hunger and soil depreciation.\u003c/p>\n\u003cp>Some American farmers were already well on their way to embracing pulses, seeing the role they could play in improving soil health and setting the stage for better harvests of cash crops like wheat. Last year, U.S. farmers planted more chickpeas than ever to satisfy growing demand for plant-based protein alternatives — which, in turn, could help restore soils depleted by decades of intensive farming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unlike corn or wheat, these pulses fix their own nitrogen from the atmosphere, leaving extra stores of the nutrient in the soil for future crops to consume. For this reason, pulses can play a vital role in crop rotations, especially those that don't rely on chemical fertilizers. What's more, if managed well, these crops can be part of a farming system that sequesters carbon from the atmosphere and helps mitigate climate change.\u003c/p>\n\u003cp>\"I see this diversification and these legumes as a way to get away from the use of synthetic nitrogen,\" says Casey Bailey, a farmer in Fort Benton, Mont., who grows organic chickpeas as the linchpin of a rotational planting program. \"They're a tricky crop to grow, but I'm a huge proponent of trying to figure out how to do it.\"\u003c/p>\n\u003cfigure id=\"attachment_134126\" class=\"wp-caption aligncenter\" style=\"max-width: 1412px\">\u003cimg class=\"size-full wp-image-134126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg\" alt=\"Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States.\" width=\"1412\" height=\"1059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg 1412w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1200x900.jpg 1200w\" sizes=\"(max-width: 1412px) 100vw, 1412px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States. \u003ccite>(Inga Spence/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He sells about 2,000 pounds of chickpeas each month to\u003ca href=\"http://eatlittlesesame.com/menu/\"> Little Sesame\u003c/a>, a fast-casual concept serving hummus bowls topped with seasonal vegetables at a pair of locations in the District of Columbia. Chef-owners Nick Wiseman and Israeli-born Ronen Tenne soak the dried chickpeas for hours before cooking and blending them (with tahini, garlic, olive oil and lemon juice) into daily batches to satiate the city's lunch and after-work crowds — often without adding meat.\u003c/p>\n\u003cp>\"We don't say it much, but 80% of the menu is always vegan,\" Wiseman says. \"It's awesome to see people who would probably eat meat every day come in here and be satisfied without it.\"\u003c/p>\n\u003cp>For Wiseman, the cherry on top of opening a second location this year is getting to buy more kabuli chickpeas from Bailey, whom he'll visit this summer during a road trip in\u003ca href=\"https://www.instagram.com/p/ByC8GC-Br7U/\"> Little Sesame's 1978 Volkswagen van\u003c/a>. Creating markets for such legumes — particularly those grown without chemicals such as desiccants used to dry chickpeas in the fields — is a growing interest for Wiseman.\u003c/p>\n\u003cp>\"These (chickpeas) are helping restore the grasslands of the West, which are this huge carbon sink,\" Wiseman says over a bowl of hummus topped with snap peas and Aleppo chili oil at his Chinatown location. \"They're a very powerful plant.\"\u003c/p>\n\u003cp>Bailey planted his first few hundred acres of chickpeas a dozen years ago, after a retailer looking to sell more of the healthful legumes reached out to him on LinkedIn, making him a pioneer in Montana's grain-heavy Golden Triangle region. But word was spreading that the chickpea could pull in more money per pound than other legumes, while reducing the need for chemical inputs compared with crops like wheat.\u003c/p>\n\u003cp>When Tim McGreevy started working in 1994 as the CEO of the\u003ca href=\"https://www.usapulses.org/\"> USA Dry Pea & Lentil Council and the American Pulse Association\u003c/a> — a trade group that trumpets the power of chickpeas, lentils, dry peas and beans — the country was harvesting about 30,000 acres of chickpeas annually, primarily in the hilly Palouse agricultural region of Washington, Idaho and Oregon. By last year, that number had swelled to 859,000 acres.\u003c/p>\n\u003cp>\"That's a pretty big difference in 25 years,\" says McGreevy, who also grows chickpeas on a small farm in Eastern Washington.\u003c/p>\n\u003cp>Last year in particular, Bailey says, \"it seemed like the entire state of Montana was chickpeas.\"\u003c/p>\n\u003cp>While about half of the country's chickpea harvest is still shipped overseas, a growing number of chickpeas are going to domestic markets as demand increases. Trade disputes also are making international markets less reliable. In 2019, U.S. farmers reduced for the first time in years the number of acres they planned to plant in chickpeas, down to 519,000 acres. Volatile trade riffs with countries such as India in 2018 left much of that year's harvest\u003ca href=\"https://www.npr.org/2018/12/31/678416352/chickpeas-sit-in-silos-as-trumps-trade-wars-wage-on\"> sitting in silos\u003c/a>, where an oversupply has continued to depress chickpea prices this year.\u003c/p>\n\u003cp>\"The saving grace — and why I'm still optimistic — is the domestic market continues to grow for all pulse crops,\" McGreevy says. He thinks the lower price could also spur even more innovation of chickpea-based foods. \"Chickpeas have, in particular, shown significant growth in sales over the past decade.\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-134129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg\" alt=\"Americans spent nearly $800 million on hummus from retail stores in 2018.\" width=\"1600\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1200x799.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\nAmericans spent nearly $800 million on hummus from retail stores in 2018, McGreevy says. That's compared to just under $200 million in hummus sales a decade before and only $5 million in the mid-1990s, placing the popular dip among food retail's fastest-growing sectors.\u003c/p>\n\u003cp>\u003ca href=\"https://sabra.com/\">Sabra\u003c/a>, an Israeli company that's been partnered with PepsiCo since 2008, has led hummus' parade into U.S. markets over the past decade and is still one of the sector's largest players. A Sabra production plant in Chesterfield County, Va., where the company also has encouraged more farmers to grow chickpeas, was\u003ca href=\"https://www.richmond.com/business/sabra-dipping-co-opens-new-plant-expansion/article_7d6d6ea8-34d9-579b-8695-ade53328cfc5.html\"> expanded in 2014\u003c/a> to produce more than 8,000 tons of hummus a month in anticipation of market growth.\u003c/p>\n\u003cp>The chickpea invasion has gone beyond the dip aisle, too, with crunchy roasted versions from companies like\u003ca href=\"http://hippeas.com/?gclid=Cj0KCQjwpPHoBRC3ARIsALfx-_K9pqlJyXt_pIqdVv2rXLeYa26KQIculY4x0jo-ReOwPC4qC3ASamMaAugcEALw_wcB\"> Hippeas\u003c/a> and\u003ca href=\"http://www.thegoodbean.com/\"> The Good Bean\u003c/a> competing with potato chips as a healthful alternative. The U.S. Dietary Guidelines suggest Americans \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/appendix-3/\">eat 1 ½ cups of cooked pulses per week\u003c/a>, McGreevy notes. High in protein, dietary fiber and essential amino acids, pulses can play an even larger role in diets focused on reducing meat consumption.\u003c/p>\n\u003cp>Hummus already looms large on American snack tables, replacing ranch dressing as a healthier, cut-vegetable accompaniment. And, now, it's staging a takeover of the main meal, too. Hummus-based bowls are the centerpiece of chains like New York City's The Hummus & Pita Co., and a staple ingredient at\u003ca href=\"https://www.businessinsider.com/mediterranean-middle-eastern-food-gaining-popularity-2018-6\"> the ballooning number of fast-casual Mediterranean concepts\u003c/a> such as Cava and Roti. Chickpeas\u003ca href=\"https://www.amny.com/eat-and-drink/chickpea-food-trend-1.33295907\"> are cropping up on menus\u003c/a> in Asian noodle dishes, French fries, soft-serve \"ice cream\" and \u003ca href=\"https://www.bonappetit.com/story/delighted-by-dessert-hummus\">dessert-like frostings\u003c/a>.\u003c/p>\n\u003cp>But perhaps the easiest way to wade into the chickpea fray is to find a really good bowl of hummus — which doubles as the Arabic word for chickpea — and shovel it in.\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington. You can find more of her work \u003c/em>\u003ca href=\"http://www.whitneypipkin.com/\">here\u003c/a>.\u003cem> Follow her on Twitter at \u003c/em>\u003ca href=\"https://twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134124/your-hummus-habit-could-be-good-for-the-earth","authors":["byline_bayareabites_134124"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_358","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_11123","bayareabites_836","bayareabites_8932","bayareabites_2658","bayareabites_449","bayareabites_14742"],"featImg":"bayareabites_134125","label":"bayareabites"},"bayareabites_111379":{"type":"posts","id":"bayareabites_111379","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111379","score":null,"sort":[1471101635000]},"guestAuthors":[],"slug":"bay-area-bites-guide-5-popular-spots-to-get-a-good-falafel-south-of-san-francisco","title":"Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco","publishDate":1471101635,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Delicious, filling, and healthy, falafels have been enjoyed as a Middle Eastern street food for centuries. Whether served over a wholesome salad or stuffed with vegetables into a pita pocket and drizzled with tahini dressing, the chickpea fritters are enjoyed by vegans and non-vegetarians alike. Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Dish n’ Dash\u003c/h2>\n\u003cfigure id=\"attachment_111383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishDashPita.jpg\" alt=\"A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Dishdash restaurant in Sunnyvale serves authentic Middle Eastern dishes in an elegantly decorated dining room. The Dish n’ Dash family of restaurants builds on its sister restaurant’s popularity and serves a menu of plates and wraps in a much more casual setting. Falafels can be enjoyed in a number of different ways including a pita, wrap, and salad. Entrees also come with your choice of two delicious Middle Eastern side dishes such as tabbouleh, baba ganoush and hummus. Not to be missed are a selection of sauces, such as the creamy tahini dressing which is a perfect pairing to the fluffy falafels and crisp vegetables in your pita.\u003c/p>\n\u003cfigure id=\"attachment_111384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishnDash.jpg\" alt=\"Customers review the menu before ordering at Dish n Dash.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers review the menu before ordering at Dish n Dash. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dishndashrestaurant.com/\" target=\"_blank\">\u003cstrong>Dish n’ Dash\u003c/strong>\u003c/a>\u003cbr>\n736 N Mathilda Ave. [\u003ca href=\"https://goo.gl/7bo6OV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-9200\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dishndash\" target=\"_blank\">Dish n’ Dash Sunnyvale\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DishNDashFood?lang=en\" target=\"_blank\">@DishNDashFood\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel’s Drive In\u003c/h2>\n\u003cfigure id=\"attachment_111390\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsPita.jpg\" alt=\"The falafel pita value combination with a banana shake.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel pita value combination with a banana shake. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Jose restaurant has been a wildly popular landmark for freshly made falafel sandwiches and other Middle Eastern specialties since opening in 1966. The iconic restaurant has been showcased on \"Diners, Drive-Ins and Dives” and has a loyal fan following for its falafel pita and banana milkshakes. The falafel and milkshake combination is so popular, the menu features the two as a value combination for just under $10. If you’ve never been, go now, and be sure to order the milkshake combination.\u003c/p>\n\u003cfigure id=\"attachment_111389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg\" alt=\"Customers in line at Falafel’s Drive In in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Falafel’s Drive In in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelsdrivein.com/\" target=\"_blank\">\u003cstrong>Falafel’s Drive In\u003c/strong>\u003c/a>\u003cbr>\n2301 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/oqNGzT\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 294-7886\u003cbr>\nHours: Mon-Sat 10am-8pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FalafelsDriveIn/?fref=ts\" target=\"_blank\">Falafel’s Drive In\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel Stop\u003c/h2>\n\u003cfigure id=\"attachment_111388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStopPita.jpg\" alt=\"A falafel pita with spicy tahini at Falafel stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with spicy tahini at Falafel stop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Night or day, a large gathering of hungry customers can be found waiting to pick up their order fresh out of the kitchen at Falafel Stop in Sunnyvale. The restaurant serves a vegetarian menu of Middle Eastern dishes including freshly prepared falafels served in a pita with homemade tahini and a hot chili sauce. The restaurant also serves a menu of grilled meats out of a separate kitchen window. The delicious pita stuffed with dense falafels drizzled with tahini, crisp cucumbers and pickles is well worth enduring the long wait.\u003c/p>\n\u003cfigure id=\"attachment_111387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStop.jpg\" alt=\"Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelstop.biz/\" target=\"_blank\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>\u003cbr>\n1325 Sunnyvale Saratoga Rd. [\u003ca href=\"https://goo.gl/P2zAUC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 735-7182\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Falafel-Stop-485276381500600/?fref=ts\" target=\"_blank\">Falafel Stop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FalafelStop\" target=\"_blank\">@FalafelStop\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafelle\u003c/h2>\n\u003cfigure id=\"attachment_111386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafellePlate.jpg\" alt=\"A falafel plate at Falafelle.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel plate at Falafelle. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This fairly new and small restaurant in Belmont is growing in popularity for their warm hospitality and a menu of fresh and healthy Middle Eastern dishes. The combination platter is the best way to enjoy and admire all the colors and flavors the small shop has to offer. The dish features freshly prepared falafels which are dark and crispy on the outside but remain moist and fluffy inside. The falafels are served with various sides such as a crisp cucumber and tomato salad and an incredibly smooth and rich hummus.\u003c/p>\n\u003cfigure id=\"attachment_111385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Falafelle.jpg\" alt=\"Inside Falafelle in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Falafelle in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://squareup.com/store/falafelle\" target=\"_blank\">\u003cstrong>Falafelle\u003c/strong>\u003c/a>\u003cbr>\n1035 Ralston Ave. [\u003ca href=\"https://goo.gl/CGbih4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nHours: Tue-Sat 11am-3:30pm and 5:30-8:30pm; Closed on Sunday and Monday\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/falafelleus\" target=\"_blank\">@Falafelleus\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Mr. Falafel\u003c/h2>\n\u003cfigure id=\"attachment_111392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafelWrap.jpg\" alt=\"A falafel wrap at Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel wrap at Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small store in Morgan Hill prepares a delicious and inexpensive falafel wrap along with a menu of Mediterranean dips and salads. The wrap starts with freshly fried falafels which have a great crunch while remaining moist and crumbly on the inside. The falafels are wrapped with diced cucumbers, tomatoes and a rich tahini sauce in lavash which is then grilled giving the flatbread a great crunch and smoky flavor. For a few dollars more, the falafel deluxe adds hummus, roasted eggplants and potatoes.\u003c/p>\n\u003cfigure id=\"attachment_111391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafel.jpg\" alt=\"Inside Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mrfalafel.net/\" target=\"_blank\">\u003cstrong>Mr. Falafel\u003c/strong>\u003c/a>\u003cbr>\n17455 Monterey Rd. [\u003ca href=\"https://goo.gl/OzDd0o\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\nPh: (408) 778-7777\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mr-Falafel-124946817521403/?fref=ts\" target=\"_blank\">Mr. Falafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. ","status":"publish","parent":0,"modified":1471360479,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":868},"headData":{"title":"Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco | KQED","description":"Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"111379 http://ww2.kqed.org/bayareabites/?p=111379","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/13/bay-area-bites-guide-5-popular-spots-to-get-a-good-falafel-south-of-san-francisco/","disqusTitle":"Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco","source":"Restaurant Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/111379/bay-area-bites-guide-5-popular-spots-to-get-a-good-falafel-south-of-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Delicious, filling, and healthy, falafels have been enjoyed as a Middle Eastern street food for centuries. Whether served over a wholesome salad or stuffed with vegetables into a pita pocket and drizzled with tahini dressing, the chickpea fritters are enjoyed by vegans and non-vegetarians alike. Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Dish n’ Dash\u003c/h2>\n\u003cfigure id=\"attachment_111383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishDashPita.jpg\" alt=\"A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Dishdash restaurant in Sunnyvale serves authentic Middle Eastern dishes in an elegantly decorated dining room. The Dish n’ Dash family of restaurants builds on its sister restaurant’s popularity and serves a menu of plates and wraps in a much more casual setting. Falafels can be enjoyed in a number of different ways including a pita, wrap, and salad. Entrees also come with your choice of two delicious Middle Eastern side dishes such as tabbouleh, baba ganoush and hummus. Not to be missed are a selection of sauces, such as the creamy tahini dressing which is a perfect pairing to the fluffy falafels and crisp vegetables in your pita.\u003c/p>\n\u003cfigure id=\"attachment_111384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishnDash.jpg\" alt=\"Customers review the menu before ordering at Dish n Dash.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers review the menu before ordering at Dish n Dash. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dishndashrestaurant.com/\" target=\"_blank\">\u003cstrong>Dish n’ Dash\u003c/strong>\u003c/a>\u003cbr>\n736 N Mathilda Ave. [\u003ca href=\"https://goo.gl/7bo6OV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-9200\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dishndash\" target=\"_blank\">Dish n’ Dash Sunnyvale\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DishNDashFood?lang=en\" target=\"_blank\">@DishNDashFood\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel’s Drive In\u003c/h2>\n\u003cfigure id=\"attachment_111390\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsPita.jpg\" alt=\"The falafel pita value combination with a banana shake.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel pita value combination with a banana shake. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Jose restaurant has been a wildly popular landmark for freshly made falafel sandwiches and other Middle Eastern specialties since opening in 1966. The iconic restaurant has been showcased on \"Diners, Drive-Ins and Dives” and has a loyal fan following for its falafel pita and banana milkshakes. The falafel and milkshake combination is so popular, the menu features the two as a value combination for just under $10. If you’ve never been, go now, and be sure to order the milkshake combination.\u003c/p>\n\u003cfigure id=\"attachment_111389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg\" alt=\"Customers in line at Falafel’s Drive In in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Falafel’s Drive In in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelsdrivein.com/\" target=\"_blank\">\u003cstrong>Falafel’s Drive In\u003c/strong>\u003c/a>\u003cbr>\n2301 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/oqNGzT\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 294-7886\u003cbr>\nHours: Mon-Sat 10am-8pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FalafelsDriveIn/?fref=ts\" target=\"_blank\">Falafel’s Drive In\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel Stop\u003c/h2>\n\u003cfigure id=\"attachment_111388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStopPita.jpg\" alt=\"A falafel pita with spicy tahini at Falafel stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with spicy tahini at Falafel stop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Night or day, a large gathering of hungry customers can be found waiting to pick up their order fresh out of the kitchen at Falafel Stop in Sunnyvale. The restaurant serves a vegetarian menu of Middle Eastern dishes including freshly prepared falafels served in a pita with homemade tahini and a hot chili sauce. The restaurant also serves a menu of grilled meats out of a separate kitchen window. The delicious pita stuffed with dense falafels drizzled with tahini, crisp cucumbers and pickles is well worth enduring the long wait.\u003c/p>\n\u003cfigure id=\"attachment_111387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStop.jpg\" alt=\"Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelstop.biz/\" target=\"_blank\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>\u003cbr>\n1325 Sunnyvale Saratoga Rd. [\u003ca href=\"https://goo.gl/P2zAUC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 735-7182\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Falafel-Stop-485276381500600/?fref=ts\" target=\"_blank\">Falafel Stop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FalafelStop\" target=\"_blank\">@FalafelStop\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafelle\u003c/h2>\n\u003cfigure id=\"attachment_111386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafellePlate.jpg\" alt=\"A falafel plate at Falafelle.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel plate at Falafelle. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This fairly new and small restaurant in Belmont is growing in popularity for their warm hospitality and a menu of fresh and healthy Middle Eastern dishes. The combination platter is the best way to enjoy and admire all the colors and flavors the small shop has to offer. The dish features freshly prepared falafels which are dark and crispy on the outside but remain moist and fluffy inside. The falafels are served with various sides such as a crisp cucumber and tomato salad and an incredibly smooth and rich hummus.\u003c/p>\n\u003cfigure id=\"attachment_111385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Falafelle.jpg\" alt=\"Inside Falafelle in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Falafelle in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://squareup.com/store/falafelle\" target=\"_blank\">\u003cstrong>Falafelle\u003c/strong>\u003c/a>\u003cbr>\n1035 Ralston Ave. [\u003ca href=\"https://goo.gl/CGbih4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nHours: Tue-Sat 11am-3:30pm and 5:30-8:30pm; Closed on Sunday and Monday\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/falafelleus\" target=\"_blank\">@Falafelleus\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Mr. Falafel\u003c/h2>\n\u003cfigure id=\"attachment_111392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafelWrap.jpg\" alt=\"A falafel wrap at Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel wrap at Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small store in Morgan Hill prepares a delicious and inexpensive falafel wrap along with a menu of Mediterranean dips and salads. The wrap starts with freshly fried falafels which have a great crunch while remaining moist and crumbly on the inside. The falafels are wrapped with diced cucumbers, tomatoes and a rich tahini sauce in lavash which is then grilled giving the flatbread a great crunch and smoky flavor. For a few dollars more, the falafel deluxe adds hummus, roasted eggplants and potatoes.\u003c/p>\n\u003cfigure id=\"attachment_111391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafel.jpg\" alt=\"Inside Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mrfalafel.net/\" target=\"_blank\">\u003cstrong>Mr. Falafel\u003c/strong>\u003c/a>\u003cbr>\n17455 Monterey Rd. [\u003ca href=\"https://goo.gl/OzDd0o\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\nPh: (408) 778-7777\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mr-Falafel-124946817521403/?fref=ts\" target=\"_blank\">Mr. Falafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111379/bay-area-bites-guide-5-popular-spots-to-get-a-good-falafel-south-of-san-francisco","authors":["5580"],"categories":["bayareabites_13746","bayareabites_1807","bayareabites_10","bayareabites_91"],"tags":["bayareabites_10263","bayareabites_2658"],"featImg":"bayareabites_111383","label":"source_bayareabites_111379"},"bayareabites_110775":{"type":"posts","id":"bayareabites_110775","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110775","score":null,"sort":[1468884431000]},"guestAuthors":[],"slug":"eating-history-food-films-at-the-sf-jewish-film-fest","title":"Eating History: Food Films at the SF Jewish Film Fest","publishDate":1468884431,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>My husband has a gag record called “What I Like About Jew,” which he now plays exclusively on Jewish holidays. One track features a pop culture-garbled recounting of Jewish history that wickedly sums up the format of holiday celebrations thus: “They tried to kill us. We survived. Let’s eat.” This funny and apt conflation of food and history came to mind while I watched Roger Sherman’s new documentary, \u003cem>In Search of Israeli Cuisine\u003c/em>. The film follows Pittsburgh-based, James Beard award-winning chef Michael Solomonov as he travels the length and breadth of Israel trying to nail down a definition of a food influenced by a diaspora that spanned the former Soviet Union, Europe, the Middle East and beyond.\u003c/p>\n\u003cp>\u003cem>In Search of Israeli Cuisine\u003c/em> is one of three food-related films featured at this year’s San Francisco Jewish Film Festival, which runs July 21 through August 7, 2016 at locations across the Bay. The others stick to subjects that are obvious, matzo, and fascinatingly controversial, hummus. All three films are really fun and enlightening, each in its own way. \u003c/p>\n\u003cp>https://youtu.be/mv_f11Ukz-I\u003c/p>\n\u003cp>My favorite by far is \u003cem>In Search of Israeli Cuisine\u003c/em>, mostly because it contains so many twists as Solomonov delves deep into Jewish cooking traditions and the fascinating histories with which they are freighted. He notes the country itself is the size of New Jersey but contains multitudes: a long coastline, a mountainous region, the desert, a religious capital and a secular center. Israel somehow brings together the contradictory impulses of old and new within its food, the observations of ancient traditions and practices alongside the fusion of ingredients, spices and techniques from around the world. \u003c/p>\n\u003cp>The film visits world-class chefs in gorgeous settings who are serving up fresh local ingredients to an appreciative population. Interestingly, the country's food boom has only occurred within the last few decades. Many of the chefs interviewed attribute this to survivor guilt, but it may also be a function of newfound affluence. Food as a lifestyle is a recent luxury and modern Israelis are working hard to reverse some of the practices and misconceptions about food (and wine) that formed during the country's infancy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Israel has both an ancient history and a short one. The Jewish culture, alongside the Arabs, can be regionally traced back to the beginning of recorded history, while the state is only in its late sixties. That recent history is infused with a peasant mentality imported from the old world that the population is struggling to shed. Naturally, the transported culture was powerfully connected to food, its ingredients, traditions, preparation and signification. \u003c/p>\n\u003cp>In a scant ninety-seven minutes, Sherman and Solomonov unpack a whole range of messy and fascinating truths about food in general and the Israeli relationship to it in particular. Every piece of food Solomonov puts into his mouth comes with a complex backstory often involving family, history, tradition and struggle. \u003c/p>\n\u003cp>Most chefs cite their grandmothers as their leading influence, crediting their decision to cook for others to a nostalgia for the comforting tastes of their youth. A great question then is what happens in the kitchen when Moroccan and Polish Jews marry? When a Jew whose grandmother grew up in Europe joins forces with one whose family emigrated from Iraq? Ashkenazi dishes, spices (or the apparent lack thereof) and ingredients go head to head with the items and practices found in a Sephardic kitchen. And along with this comes controversy. Many of the dishes that are considered as necessarily central to any definition of Israeli cuisine are also powerfully connected to Arab traditions. \u003c/p>\n\u003cp>Not the least of which is hummus. I love the tagline for \u003cem>Hummus! The Movie\u003c/em>: \"It unites. It divides. It's delicious.\" That pretty much captures the film's irreverent tone and the array of colorful characters it lovingly captures. Centered on three chefs from three different regions of Israel, \u003cem>Hummus!\u003c/em> tells their personal stories intimately with a loving humor. My favorite character is Suheila Al Hindi, a Muslim woman who devoted her life to the family restaurant following the death of her father. She exhibits a quiet confidence while cooking that you can tell flavors her hummus with care and makes her restaurant a popular destination. \u003c/p>\n\u003cp>https://youtu.be/uMNQ7poN3JQ\u003c/p>\n\u003cp>We also follow Jalil Dabit, a restaurateur who is going through a life-defining transition trying to modernize his father's business and strike out on his own. \u003c/p>\n\u003cp>The most colorful characters appear in Eliyahu Shmueli's story. A tattoo-covered vagabond, Shmueli struggles to keep his restaurant kosher and studies martial arts under the tutelage of a Jamaican-born black belt and hip hop musician who is famous for a rap about how \"hummus makes you stupid.\" Oh, and there is also an order of Benedictine monks and a contest with Lebanon to produce the world's largest plate of hummus.\u003c/p>\n\u003cp>https://youtu.be/IAPN6yXFlkA\u003c/p>\n\u003cp>Finally, \u003cem>Streit's Matzo and the American Dream\u003c/em> tells the story of a matzo factory located on New York City's Lower East Side since 1925. The factory and the business have remained in the Streit family for generations, though the film chronicles its recent battle with the brutal forces of Manhattan gentrification. There is a fascinating section in the center of this film that shows how special ovens built specifically for the factory are believed to contribute to the Streit brand's unique flavor. The building, located on Rivington street, was formed from the joining of two tenements. The ovens were built in place to fit the space. We see how assiduously these aging pieces of vital equipment are monitored to control the bread's color and crispness. While considering their limited options as the ovens begin to fail (new parts are unavailable and must be specially tooled at great cost), the remaining family members worry that relocating their business will also mean losing their distinctive taste. They also fear they will lose the workforce that has produced a quality product for, in most cases, the last forty years. \u003c/p>\n\u003cp>This is a lovely portrait of a dying breed, the family business in the age of the global conglomerate.\u003c/p>\n\u003cp>And I didn't even get to tell you about the most interesting thing I learned about ancient Nabatene practices for capturing flood waters in the desert. I guess you will have to go and see these films for yourself. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The San Francisco Jewish Film Festival opens Thursday, July 21 at the Castro Theatre with Daniel Burman's romantic comedy, \u003cem>The Tenth Man\u003c/em> and runs through August 7, 2016 at various Bay Area locations. For tickets and information, visit \u003ca href=\"http://sfjff36.jfi.org/\" target=\"_blank\">sfjff36.jfi.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Three food-related films at this year's San Francisco Jewish Film Festival explore Jewish identity through food. ","status":"publish","parent":0,"modified":1468968734,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1126},"headData":{"title":"Eating History: Food Films at the SF Jewish Film Fest | KQED","description":"Three food-related films at this year's San Francisco Jewish Film Festival explore Jewish identity through food. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110775 http://ww2.kqed.org/bayareabites/?p=110775","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/18/eating-history-food-films-at-the-sf-jewish-film-fest/","disqusTitle":"Eating History: Food Films at the SF Jewish Film Fest","path":"/bayareabites/110775/eating-history-food-films-at-the-sf-jewish-film-fest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My husband has a gag record called “What I Like About Jew,” which he now plays exclusively on Jewish holidays. One track features a pop culture-garbled recounting of Jewish history that wickedly sums up the format of holiday celebrations thus: “They tried to kill us. We survived. Let’s eat.” This funny and apt conflation of food and history came to mind while I watched Roger Sherman’s new documentary, \u003cem>In Search of Israeli Cuisine\u003c/em>. The film follows Pittsburgh-based, James Beard award-winning chef Michael Solomonov as he travels the length and breadth of Israel trying to nail down a definition of a food influenced by a diaspora that spanned the former Soviet Union, Europe, the Middle East and beyond.\u003c/p>\n\u003cp>\u003cem>In Search of Israeli Cuisine\u003c/em> is one of three food-related films featured at this year’s San Francisco Jewish Film Festival, which runs July 21 through August 7, 2016 at locations across the Bay. The others stick to subjects that are obvious, matzo, and fascinatingly controversial, hummus. All three films are really fun and enlightening, each in its own way. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mv_f11Ukz-I'\n title='//www.youtube.com/embed/mv_f11Ukz-I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>My favorite by far is \u003cem>In Search of Israeli Cuisine\u003c/em>, mostly because it contains so many twists as Solomonov delves deep into Jewish cooking traditions and the fascinating histories with which they are freighted. He notes the country itself is the size of New Jersey but contains multitudes: a long coastline, a mountainous region, the desert, a religious capital and a secular center. Israel somehow brings together the contradictory impulses of old and new within its food, the observations of ancient traditions and practices alongside the fusion of ingredients, spices and techniques from around the world. \u003c/p>\n\u003cp>The film visits world-class chefs in gorgeous settings who are serving up fresh local ingredients to an appreciative population. Interestingly, the country's food boom has only occurred within the last few decades. Many of the chefs interviewed attribute this to survivor guilt, but it may also be a function of newfound affluence. Food as a lifestyle is a recent luxury and modern Israelis are working hard to reverse some of the practices and misconceptions about food (and wine) that formed during the country's infancy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Israel has both an ancient history and a short one. The Jewish culture, alongside the Arabs, can be regionally traced back to the beginning of recorded history, while the state is only in its late sixties. That recent history is infused with a peasant mentality imported from the old world that the population is struggling to shed. Naturally, the transported culture was powerfully connected to food, its ingredients, traditions, preparation and signification. \u003c/p>\n\u003cp>In a scant ninety-seven minutes, Sherman and Solomonov unpack a whole range of messy and fascinating truths about food in general and the Israeli relationship to it in particular. Every piece of food Solomonov puts into his mouth comes with a complex backstory often involving family, history, tradition and struggle. \u003c/p>\n\u003cp>Most chefs cite their grandmothers as their leading influence, crediting their decision to cook for others to a nostalgia for the comforting tastes of their youth. A great question then is what happens in the kitchen when Moroccan and Polish Jews marry? When a Jew whose grandmother grew up in Europe joins forces with one whose family emigrated from Iraq? Ashkenazi dishes, spices (or the apparent lack thereof) and ingredients go head to head with the items and practices found in a Sephardic kitchen. And along with this comes controversy. Many of the dishes that are considered as necessarily central to any definition of Israeli cuisine are also powerfully connected to Arab traditions. \u003c/p>\n\u003cp>Not the least of which is hummus. I love the tagline for \u003cem>Hummus! The Movie\u003c/em>: \"It unites. It divides. It's delicious.\" That pretty much captures the film's irreverent tone and the array of colorful characters it lovingly captures. Centered on three chefs from three different regions of Israel, \u003cem>Hummus!\u003c/em> tells their personal stories intimately with a loving humor. My favorite character is Suheila Al Hindi, a Muslim woman who devoted her life to the family restaurant following the death of her father. She exhibits a quiet confidence while cooking that you can tell flavors her hummus with care and makes her restaurant a popular destination. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uMNQ7poN3JQ'\n title='//www.youtube.com/embed/uMNQ7poN3JQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>We also follow Jalil Dabit, a restaurateur who is going through a life-defining transition trying to modernize his father's business and strike out on his own. \u003c/p>\n\u003cp>The most colorful characters appear in Eliyahu Shmueli's story. A tattoo-covered vagabond, Shmueli struggles to keep his restaurant kosher and studies martial arts under the tutelage of a Jamaican-born black belt and hip hop musician who is famous for a rap about how \"hummus makes you stupid.\" Oh, and there is also an order of Benedictine monks and a contest with Lebanon to produce the world's largest plate of hummus.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IAPN6yXFlkA'\n title='//www.youtube.com/embed/IAPN6yXFlkA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Finally, \u003cem>Streit's Matzo and the American Dream\u003c/em> tells the story of a matzo factory located on New York City's Lower East Side since 1925. The factory and the business have remained in the Streit family for generations, though the film chronicles its recent battle with the brutal forces of Manhattan gentrification. There is a fascinating section in the center of this film that shows how special ovens built specifically for the factory are believed to contribute to the Streit brand's unique flavor. The building, located on Rivington street, was formed from the joining of two tenements. The ovens were built in place to fit the space. We see how assiduously these aging pieces of vital equipment are monitored to control the bread's color and crispness. While considering their limited options as the ovens begin to fail (new parts are unavailable and must be specially tooled at great cost), the remaining family members worry that relocating their business will also mean losing their distinctive taste. They also fear they will lose the workforce that has produced a quality product for, in most cases, the last forty years. \u003c/p>\n\u003cp>This is a lovely portrait of a dying breed, the family business in the age of the global conglomerate.\u003c/p>\n\u003cp>And I didn't even get to tell you about the most interesting thing I learned about ancient Nabatene practices for capturing flood waters in the desert. I guess you will have to go and see these films for yourself. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The San Francisco Jewish Film Festival opens Thursday, July 21 at the Castro Theatre with Daniel Burman's romantic comedy, \u003cem>The Tenth Man\u003c/em> and runs through August 7, 2016 at various Bay Area locations. For tickets and information, visit \u003ca href=\"http://sfjff36.jfi.org/\" target=\"_blank\">sfjff36.jfi.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110775/eating-history-food-films-at-the-sf-jewish-film-fest","authors":["8"],"categories":["bayareabites_11028","bayareabites_4084","bayareabites_61","bayareabites_1593"],"tags":["bayareabites_2658","bayareabites_3662","bayareabites_11436"],"featImg":"bayareabites_110776","label":"bayareabites"},"bayareabites_110817":{"type":"posts","id":"bayareabites_110817","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110817","score":null,"sort":[1468863297000]},"guestAuthors":[],"slug":"give-chickpeas-a-chance-why-hummus-unites-and-divides-the-mideast","title":"Give Chickpeas A Chance: Why Hummus Unites, And Divides, The Mideast","publishDate":1468863297,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/07/20160718_me_give_chickpeas_a_chance_why_hummus_unites_and_divides_the_mideast.mp3\u003cbr>\nThey call it \"The Hummus Wars.\"\u003c/p>\n\u003cp>Lebanon accused the Israeli people of trying to steal hummus and make it their national dish, explains Ronit Vered, a food journalist with the newspaper \u003cem>Haaretz\u003c/em> in Tel Aviv. And so hummus became a symbol, she tells us, \"a symbol of all the tension in the Middle East.\"\u003c/p>\n\u003cp>The war began over a 4,532-pound plate of hummus.\u003c/p>\n\u003cp>In 2009, Fadi Abboud — the minister of tourism -- led Lebanon to break the world record for making the largest tub of hummus in the world. At the time, Abboud was also chairman of the Lebanese Industrialists Association. \"A group of us just came from a food exhibition in France. There they were telling us that hummus is an Israeli traditional dish,\" he says. \"I mean, the world now thinks that Israel invented hummus.\"\u003c/p>\n\u003cp>Abboud could not let that stand. \"I thought the best way to tell the world that the hummus is Lebanese is to break the Guinness Book of Records.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the ceremony, when Guinness awarded Lebanon the prize for its epic plate of hummus, Abboud announced, \"We want the whole world to know that hummus and tabouli are Lebanese, and by breaking [into] the Guinness Book of World Records, the world should know our cuisine, our culture.\"\u003c/p>\n\u003cp>The event was big news all over the Mideast region. \"It was [a] big issue that hummus was Lebanese,\" says Jawdat Ibrahim, an Arab-Israeli entrepreneur and owner of the popular Abu Gosh restaurant in an Arab village of the same name near Jerusalem. \"I said, 'No, hummus is for everybody.' \"\u003c/p>\n\u003cp>And so, \"I hold a meeting in the village and I say, 'We are going to break Guinness Book of World Record.' Not the Israeli government, the people of Abu Gosh.\"\u003c/p>\n\u003cp>When they did just that, in January 2010, the news was broadcast around the world. \"In the town of Abu Gosh this morning, Israel retook the title for the world's largest hummus dish, weighing 4 tons and served in a satellite dish,\" one news announcer intoned.\u003c/p>\n\u003cp>\"Yes,\" Ibrahim recalls, \"a satellite dish. It's a dish, no?\"\u003c/p>\n\u003cfigure id=\"attachment_110819\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193.jpg\" alt=\"Counterattack: On Jan. 8, 2010, the Arab Israeli village of Abu Gosh served up this giant satellite dish full of hummus, weighing over 4 tons — about twice as much as the previous record set by Lebanon just months earlier.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Counterattack: On Jan. 8, 2010, the Arab Israeli village of Abu Gosh served up this giant satellite dish full of hummus, weighing over 4 tons — about twice as much as the previous record set by Lebanon just months earlier. \u003ccite>( Alessio Romenzi/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It drew more cameras than when Obama visited the country, Ibrahim says.\u003c/p>\n\u003cp>Within hours, the Lebanese planned a counterattack -- and within months, they presented the world with a vat filled with 23,042 pounds of hummus.\u003c/p>\n\u003cp>At the time, Abboud says, Lebanon was also trying to register the word \"hummus\" with the European Union, with a protective designation of origin — in the same way Champagne is registered by France, Parmigiano Reggiano by the Italians, and the Greeks lay claim to feta cheese. Abboud was asking the EU to ban any country other than Lebanon from calling their product hummus. The Lebanese Industrialists Association called its campaign \"Hands Off Our Dishes.\"\u003c/p>\n\u003cp>\"The word for chickpea in Arabic is hummus,\" says Abboud, who has been studying the history of hummus for some time now. \"So the actual name comes from the Arabic for chickpea.\"\u003c/p>\n\u003cp>But in the end, the EU did not allow Lebanon to register hummus as its own, because it is the food of an entire region.\u003c/p>\n\u003ch3>\u003cstrong>'The Hummus Is Our Tradition'\u003c/strong>\u003c/h3>\n\u003cp>That region includes Israel.\u003c/p>\n\u003cp>Vered, the food journalist with \u003cem>Haaretz,\u003c/em> has been chronicling the arc of Israeli food and cooking for years.\u003c/p>\n\u003cp>Since the country is only 68 years old, and its citizens came from all over the world, it lacked a unifying food tradition. So hummus became a common ground for Israelis.\u003c/p>\n\u003cp>\"Palestinians also made hummus a symbol,\" Vered notes — a symbol \"that we didn't only take their land, we took their food as well and made it ours.\"\u003c/p>\n\u003cp>Palestinian Nuha Musleh agrees. \"The hummus is our tradition. Tabouli is our tradition,\" says Musleh, who works as a fixer with international journalists and owns a rug and antiques store in Ramallah.\u003c/p>\n\u003cfigure id=\"attachment_110820\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-400x533.jpg\" alt='\"The hummus is our tradition,\" says Palestinian Nuha Musleh, seen here in her kitchen.' width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-110820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca.jpg 1500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\"The hummus is our tradition,\" says Palestinian Nuha Musleh, seen here in her kitchen. \u003ccite>(Davia Nelson for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We travel with Musleh from Jerusalem to the West Bank and Ramallah. After a long wait at a checkpoint while making the crossing, Musleh stops her SUV at one of her favorite restaurants in Ramallah so we can taste Palestinian hummus. \"People run to get hummus when they are in Ramallah,\" she says. \"It's like getting a good pizza in downtown Rome. Or getting a good T-bone steak in Texas, I imagine — I haven't been.\"\u003c/p>\n\u003cp>The restaurant owner, Ali Abu Anas, leads us into his kitchen, where plates of hummus piled with radishes, pickles and sumac are being made. \"What distinguishes any hummus from another is \u003cem>nafs\u003c/em> — which is 'soul' in Arabic,\" he says. Here, they pound the hummus by hand.\u003c/p>\n\u003cp>\"They pound it, they pound it, they pound it. They don't use a machine,\" he says, as Musleh translates for us. \"They use good tahini, sesame seeds crushed, sumac, lemons from Jericho, olive oil from the Hebron hills.\" He tells us that Palestinians don't mind that Lebanon is proud of its hummus, or that Egypt makes hummus as well. This is a dish that brings Arabs together.\u003c/p>\n\u003cp>But this same dish that unites Arabs doesn't always have the same effect between Palestinians and Israel.\u003c/p>\n\u003cp>\"In the first two decades of the state, the Israeli people didn't really eat local food. They stuck to their old habits,\" Vered explains. \"It's also a political issue. If I eat Palestinian food, in a way, I acknowledge that they exist, that there are other people here who have food of their own.\"\u003c/p>\n\u003cp>By the late 1950s, the Israeli army started serving hummus in mess halls, and soon the average Israeli came to know hummus as an everyday food.\u003c/p>\n\u003cp>As the local fare became more familiar to the Israeli immigrants from Europe, hummus became hip, something young people began to eat, says Dafna Hirsch, a sociologist at the Open University of Israel in Tel Aviv and author of the article \"\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1548-1425.2011.01326.x/abstract\">Hummus is best when it is fresh and made by Arabs.\"\u003c/a>\u003c/p>\n\u003cp>\"Hummus became appropriated as the food of the new\u003cem> sabra\u003c/em>,\" she says, using the term for an Israeli Jew born in Israeli territory, someone rooted in the land. \"In Israel, hummus is considered a masculine dish,\" says Hirsch. \"It's a kind of masculine ritual to go with a group of men to the \u003cem>hummusiya\u003c/em> and eat hummus, wiping with these large circular gestures.\"\u003c/p>\n\u003cp>These days hummus isn't merely a dish -- it's a subculture, says Shooky Galili, a young Tel Aviv entrepreneur who runs \u003ca href=\"http://humus101.com/EN/\">hummus101.com\u003c/a>. The blog features recipes, reviews and recommendations for \u003cem>hummusiya\u003c/em>, or hummus joints. There's a community around hummus, he says.\u003c/p>\n\u003cp>But Musleh -- the Palestinian woman who has been showing us around Ramallah — is far from taken with the subculture that Galili and many Israelis are feeding.\u003c/p>\n\u003cp>\"Hummus, unfortunately, has become in the category of fast foods,\" Musleh says. \"But actually in [the Arab world] and all of Palestine, hummus is a Friday honorable breakfast. The father wakes up in the morning, makes hummus, makes food, invites all his daughters and daughters-in-law and sons. It's a way to get together in the morning of a Friday, when the family wants to throw all their worries and problems away.\"\u003c/p>\n\u003ch3>\u003cstrong>'Food Is Maybe The Only Thing That Gets People To Sit Together'\u003c/strong>\u003c/h3>\n\u003cp>As Musleh drives us back to Jerusalem, back toward the checkpoint, she explains, \"there's usually congestion, because there's the refugee camp on left, a village called Qalandia on the right, and there's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=126000690\">no man's land, Kufr Aqab\u003c/a>. You have 130,000 people using one road.\"\u003c/p>\n\u003cp>As we get closer, we notice the rug merchants and food vendors who have set up makeshift businesses along the crawling route. \"I never think of eating breakfast on days when I have to go through the checkpoint,\" Musleh says, \"because, look, there's a kebab stand and there's vendors selling \u003cem>ka'ak,\u003c/em> the bread with sesame and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/06/11/190672515/zaatar-a-spice-mix-with-biblical-roots-and-brain-food-reputation\">za'atar\u003c/a>.\" These vendors do a big business. \"Because you're stressed, you need something. You could get shot. The checkpoint could close. You could get a gas bomb. Suddenly you're not a human being. The kitchen of the checkpoint is really crucial to connect people together as human beings,\" Musah says.\u003c/p>\n\u003cp>Back in a cab in Tel Aviv, we notice the tattoo on our taxi driver, David Varon, and ask, \"What does it say?\"\u003c/p>\n\u003cp>\" 'No fear,' \" he says. \"Some people are afraid to live in a country where there is so much blood and wars and conflict over thousands of years. You cannot live in fear in Israel.\" Because, he adds, \"this conflict is about religion, and it will not be over until religion is over.\" He drives, and continues, \"Hummus and falafel — food is maybe the only thing that gets people to sit together.\"\u003c/p>\n\u003cp>Most of the hummus makers at the \u003cem>hummusiyat\u003c/em> we visited in Israel -- Lena's in Jerusalem, Abu Hassam in Tel Aviv, Hummus Said in Akko -- echoed Varon's thoughts.\u003c/p>\n\u003cp>But Dafna Hirsh from the Open University of Israel isn't buying it. \"This kind of approach says, 'Oh, if we eat together, peace will come through the stomach.' But no. As long as colonization continues, as long as occupation continues, then hummus is not going to solve it.\" Many of the Palestinian hummus makers we spoke with expressed similar sentiments.\u003c/p>\n\u003cp>Still, Jawdat Ibrahim has a vision -- a kitchen vision.\u003c/p>\n\u003cp>Ibrahim grew up in poverty in Abu Gosh, an Arab living in an Arab village in Israel. He came to America in his early 20s with just a quarter in his pocket, then won a $23 million lottery in 1973 in Chicago and returned to his village in Israel to open his hummus restaurant. \"We broke the Guinness world record, but to make hummus is not the issue. To put people together, that is the main thing. People talk about blood and killing, and I want to take it to a different way,\" he says. \"People can talk about the Middle East about nice things, not killing and shooting.\"\u003c/p>\n\u003cp>The Hummus Wars continue. But, Ibrahim says, \"Nobody gets hurt with this war.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Recipe: Basic Hummus\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/2012/10/15/162805706/jerusalem-a-love-letter-to-food-and-memories-of-home\">This recipe\u003c/a> comes courtesy of British-Israeli chef and restaurateur \u003ca href=\"http://www.ottolenghi.co.uk/\">Yotam Ottolenghi\u003c/a>, who grew up in Jewish West Jerusalem, and his business partner and co-chef Sami Tamimi, who grew up in the Muslim neighborhoods of East Jerusalem. It is excerpted from \u003cem>Jerusalem: A Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This hummus is smooth and rich in tahini (sesame paste), just the way we like it.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003cbr>\u003c/em>\u003c/p>\n\u003cp>1 1/4 cups dried chickpeas\u003c/p>\n\u003cp>1 teaspoon baking soda\u003c/p>\n\u003cp>6 1/2 cups water\u003c/p>\n\u003cp>1 cup plus 2 tablespoons light tahini paste\u003c/p>\n\u003cp>4 tablespoons freshly squeezed lemon juice\u003c/p>\n\u003cp>4 cloves garlic, crushed\u003c/p>\n\u003cp>6 1/2 tablespoons ice cold water\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.\u003c/p>\n\u003cp>The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.\u003c/p>\n\u003cp>Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.\u003c/p>\n\u003cp>Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Nothing is simple in Mideast relations. Not even hummus. Lebanon, Israel and Palestinians are entangled over who owns the dish. Not even the title of world's largest hummus platter settled the matter.","status":"publish","parent":0,"modified":1468863632,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":58,"wordCount":2126},"headData":{"title":"Give Chickpeas A Chance: Why Hummus Unites, And Divides, The Mideast | KQED","description":"Nothing is simple in Mideast relations. Not even hummus. Lebanon, Israel and Palestinians are entangled over who owns the dish. Not even the title of world's largest hummus platter settled the matter.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110817 http://ww2.kqed.org/bayareabites/?p=110817","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/18/give-chickpeas-a-chance-why-hummus-unites-and-divides-the-mideast/","disqusTitle":"Give Chickpeas A Chance: Why Hummus Unites, And Divides, The Mideast","nprImageCredit":"Ramzi Haidar","nprByline":"The Kitchen Sisters, NPR Food","nprImageAgency":"AFP/Getty Images","nprStoryId":"483715410","nprApiLink":"http://api.npr.org/query?id=483715410&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/07/18/483715410/give-chickpeas-a-chance-why-hummus-unites-and-divides-the-mideast?ft=nprml&f=483715410","nprRetrievedStory":"1","nprPubDate":"Mon, 18 Jul 2016 11:07:00 -0400","nprStoryDate":"Mon, 18 Jul 2016 04:51:00 -0400","nprLastModifiedDate":"Mon, 18 Jul 2016 11:07:40 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/07/20160718_me_give_chickpeas_a_chance_why_hummus_unites_and_divides_the_mideast.mp3?orgId=1&topicId=1053&aggIds=91851784&d=420&p=3&story=483715410&t=progseg&e=486423783&seg=8&ft=nprml&f=483715410","nprAudioM3u":"http://api.npr.org/m3u/1486432965-035be2.m3u?orgId=1&topicId=1053&aggIds=91851784&d=420&p=3&story=483715410&t=progseg&e=486423783&seg=8&ft=nprml&f=483715410","path":"/bayareabites/110817/give-chickpeas-a-chance-why-hummus-unites-and-divides-the-mideast","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/07/20160718_me_give_chickpeas_a_chance_why_hummus_unites_and_divides_the_mideast.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/07/20160718_me_give_chickpeas_a_chance_why_hummus_unites_and_divides_the_mideast.mp3\u003cbr>\nThey call it \"The Hummus Wars.\"\u003c/p>\n\u003cp>Lebanon accused the Israeli people of trying to steal hummus and make it their national dish, explains Ronit Vered, a food journalist with the newspaper \u003cem>Haaretz\u003c/em> in Tel Aviv. And so hummus became a symbol, she tells us, \"a symbol of all the tension in the Middle East.\"\u003c/p>\n\u003cp>The war began over a 4,532-pound plate of hummus.\u003c/p>\n\u003cp>In 2009, Fadi Abboud — the minister of tourism -- led Lebanon to break the world record for making the largest tub of hummus in the world. At the time, Abboud was also chairman of the Lebanese Industrialists Association. \"A group of us just came from a food exhibition in France. There they were telling us that hummus is an Israeli traditional dish,\" he says. \"I mean, the world now thinks that Israel invented hummus.\"\u003c/p>\n\u003cp>Abboud could not let that stand. \"I thought the best way to tell the world that the hummus is Lebanese is to break the Guinness Book of Records.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the ceremony, when Guinness awarded Lebanon the prize for its epic plate of hummus, Abboud announced, \"We want the whole world to know that hummus and tabouli are Lebanese, and by breaking [into] the Guinness Book of World Records, the world should know our cuisine, our culture.\"\u003c/p>\n\u003cp>The event was big news all over the Mideast region. \"It was [a] big issue that hummus was Lebanese,\" says Jawdat Ibrahim, an Arab-Israeli entrepreneur and owner of the popular Abu Gosh restaurant in an Arab village of the same name near Jerusalem. \"I said, 'No, hummus is for everybody.' \"\u003c/p>\n\u003cp>And so, \"I hold a meeting in the village and I say, 'We are going to break Guinness Book of World Record.' Not the Israeli government, the people of Abu Gosh.\"\u003c/p>\n\u003cp>When they did just that, in January 2010, the news was broadcast around the world. \"In the town of Abu Gosh this morning, Israel retook the title for the world's largest hummus dish, weighing 4 tons and served in a satellite dish,\" one news announcer intoned.\u003c/p>\n\u003cp>\"Yes,\" Ibrahim recalls, \"a satellite dish. It's a dish, no?\"\u003c/p>\n\u003cfigure id=\"attachment_110819\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193.jpg\" alt=\"Counterattack: On Jan. 8, 2010, the Arab Israeli village of Abu Gosh served up this giant satellite dish full of hummus, weighing over 4 tons — about twice as much as the previous record set by Lebanon just months earlier.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Counterattack: On Jan. 8, 2010, the Arab Israeli village of Abu Gosh served up this giant satellite dish full of hummus, weighing over 4 tons — about twice as much as the previous record set by Lebanon just months earlier. \u003ccite>( Alessio Romenzi/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It drew more cameras than when Obama visited the country, Ibrahim says.\u003c/p>\n\u003cp>Within hours, the Lebanese planned a counterattack -- and within months, they presented the world with a vat filled with 23,042 pounds of hummus.\u003c/p>\n\u003cp>At the time, Abboud says, Lebanon was also trying to register the word \"hummus\" with the European Union, with a protective designation of origin — in the same way Champagne is registered by France, Parmigiano Reggiano by the Italians, and the Greeks lay claim to feta cheese. Abboud was asking the EU to ban any country other than Lebanon from calling their product hummus. The Lebanese Industrialists Association called its campaign \"Hands Off Our Dishes.\"\u003c/p>\n\u003cp>\"The word for chickpea in Arabic is hummus,\" says Abboud, who has been studying the history of hummus for some time now. \"So the actual name comes from the Arabic for chickpea.\"\u003c/p>\n\u003cp>But in the end, the EU did not allow Lebanon to register hummus as its own, because it is the food of an entire region.\u003c/p>\n\u003ch3>\u003cstrong>'The Hummus Is Our Tradition'\u003c/strong>\u003c/h3>\n\u003cp>That region includes Israel.\u003c/p>\n\u003cp>Vered, the food journalist with \u003cem>Haaretz,\u003c/em> has been chronicling the arc of Israeli food and cooking for years.\u003c/p>\n\u003cp>Since the country is only 68 years old, and its citizens came from all over the world, it lacked a unifying food tradition. So hummus became a common ground for Israelis.\u003c/p>\n\u003cp>\"Palestinians also made hummus a symbol,\" Vered notes — a symbol \"that we didn't only take their land, we took their food as well and made it ours.\"\u003c/p>\n\u003cp>Palestinian Nuha Musleh agrees. \"The hummus is our tradition. Tabouli is our tradition,\" says Musleh, who works as a fixer with international journalists and owns a rug and antiques store in Ramallah.\u003c/p>\n\u003cfigure id=\"attachment_110820\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-400x533.jpg\" alt='\"The hummus is our tradition,\" says Palestinian Nuha Musleh, seen here in her kitchen.' width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-110820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca.jpg 1500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\"The hummus is our tradition,\" says Palestinian Nuha Musleh, seen here in her kitchen. \u003ccite>(Davia Nelson for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We travel with Musleh from Jerusalem to the West Bank and Ramallah. After a long wait at a checkpoint while making the crossing, Musleh stops her SUV at one of her favorite restaurants in Ramallah so we can taste Palestinian hummus. \"People run to get hummus when they are in Ramallah,\" she says. \"It's like getting a good pizza in downtown Rome. Or getting a good T-bone steak in Texas, I imagine — I haven't been.\"\u003c/p>\n\u003cp>The restaurant owner, Ali Abu Anas, leads us into his kitchen, where plates of hummus piled with radishes, pickles and sumac are being made. \"What distinguishes any hummus from another is \u003cem>nafs\u003c/em> — which is 'soul' in Arabic,\" he says. Here, they pound the hummus by hand.\u003c/p>\n\u003cp>\"They pound it, they pound it, they pound it. They don't use a machine,\" he says, as Musleh translates for us. \"They use good tahini, sesame seeds crushed, sumac, lemons from Jericho, olive oil from the Hebron hills.\" He tells us that Palestinians don't mind that Lebanon is proud of its hummus, or that Egypt makes hummus as well. This is a dish that brings Arabs together.\u003c/p>\n\u003cp>But this same dish that unites Arabs doesn't always have the same effect between Palestinians and Israel.\u003c/p>\n\u003cp>\"In the first two decades of the state, the Israeli people didn't really eat local food. They stuck to their old habits,\" Vered explains. \"It's also a political issue. If I eat Palestinian food, in a way, I acknowledge that they exist, that there are other people here who have food of their own.\"\u003c/p>\n\u003cp>By the late 1950s, the Israeli army started serving hummus in mess halls, and soon the average Israeli came to know hummus as an everyday food.\u003c/p>\n\u003cp>As the local fare became more familiar to the Israeli immigrants from Europe, hummus became hip, something young people began to eat, says Dafna Hirsch, a sociologist at the Open University of Israel in Tel Aviv and author of the article \"\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1548-1425.2011.01326.x/abstract\">Hummus is best when it is fresh and made by Arabs.\"\u003c/a>\u003c/p>\n\u003cp>\"Hummus became appropriated as the food of the new\u003cem> sabra\u003c/em>,\" she says, using the term for an Israeli Jew born in Israeli territory, someone rooted in the land. \"In Israel, hummus is considered a masculine dish,\" says Hirsch. \"It's a kind of masculine ritual to go with a group of men to the \u003cem>hummusiya\u003c/em> and eat hummus, wiping with these large circular gestures.\"\u003c/p>\n\u003cp>These days hummus isn't merely a dish -- it's a subculture, says Shooky Galili, a young Tel Aviv entrepreneur who runs \u003ca href=\"http://humus101.com/EN/\">hummus101.com\u003c/a>. The blog features recipes, reviews and recommendations for \u003cem>hummusiya\u003c/em>, or hummus joints. There's a community around hummus, he says.\u003c/p>\n\u003cp>But Musleh -- the Palestinian woman who has been showing us around Ramallah — is far from taken with the subculture that Galili and many Israelis are feeding.\u003c/p>\n\u003cp>\"Hummus, unfortunately, has become in the category of fast foods,\" Musleh says. \"But actually in [the Arab world] and all of Palestine, hummus is a Friday honorable breakfast. The father wakes up in the morning, makes hummus, makes food, invites all his daughters and daughters-in-law and sons. It's a way to get together in the morning of a Friday, when the family wants to throw all their worries and problems away.\"\u003c/p>\n\u003ch3>\u003cstrong>'Food Is Maybe The Only Thing That Gets People To Sit Together'\u003c/strong>\u003c/h3>\n\u003cp>As Musleh drives us back to Jerusalem, back toward the checkpoint, she explains, \"there's usually congestion, because there's the refugee camp on left, a village called Qalandia on the right, and there's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=126000690\">no man's land, Kufr Aqab\u003c/a>. You have 130,000 people using one road.\"\u003c/p>\n\u003cp>As we get closer, we notice the rug merchants and food vendors who have set up makeshift businesses along the crawling route. \"I never think of eating breakfast on days when I have to go through the checkpoint,\" Musleh says, \"because, look, there's a kebab stand and there's vendors selling \u003cem>ka'ak,\u003c/em> the bread with sesame and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/06/11/190672515/zaatar-a-spice-mix-with-biblical-roots-and-brain-food-reputation\">za'atar\u003c/a>.\" These vendors do a big business. \"Because you're stressed, you need something. You could get shot. The checkpoint could close. You could get a gas bomb. Suddenly you're not a human being. The kitchen of the checkpoint is really crucial to connect people together as human beings,\" Musah says.\u003c/p>\n\u003cp>Back in a cab in Tel Aviv, we notice the tattoo on our taxi driver, David Varon, and ask, \"What does it say?\"\u003c/p>\n\u003cp>\" 'No fear,' \" he says. \"Some people are afraid to live in a country where there is so much blood and wars and conflict over thousands of years. You cannot live in fear in Israel.\" Because, he adds, \"this conflict is about religion, and it will not be over until religion is over.\" He drives, and continues, \"Hummus and falafel — food is maybe the only thing that gets people to sit together.\"\u003c/p>\n\u003cp>Most of the hummus makers at the \u003cem>hummusiyat\u003c/em> we visited in Israel -- Lena's in Jerusalem, Abu Hassam in Tel Aviv, Hummus Said in Akko -- echoed Varon's thoughts.\u003c/p>\n\u003cp>But Dafna Hirsh from the Open University of Israel isn't buying it. \"This kind of approach says, 'Oh, if we eat together, peace will come through the stomach.' But no. As long as colonization continues, as long as occupation continues, then hummus is not going to solve it.\" Many of the Palestinian hummus makers we spoke with expressed similar sentiments.\u003c/p>\n\u003cp>Still, Jawdat Ibrahim has a vision -- a kitchen vision.\u003c/p>\n\u003cp>Ibrahim grew up in poverty in Abu Gosh, an Arab living in an Arab village in Israel. He came to America in his early 20s with just a quarter in his pocket, then won a $23 million lottery in 1973 in Chicago and returned to his village in Israel to open his hummus restaurant. \"We broke the Guinness world record, but to make hummus is not the issue. To put people together, that is the main thing. People talk about blood and killing, and I want to take it to a different way,\" he says. \"People can talk about the Middle East about nice things, not killing and shooting.\"\u003c/p>\n\u003cp>The Hummus Wars continue. But, Ibrahim says, \"Nobody gets hurt with this war.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Recipe: Basic Hummus\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/2012/10/15/162805706/jerusalem-a-love-letter-to-food-and-memories-of-home\">This recipe\u003c/a> comes courtesy of British-Israeli chef and restaurateur \u003ca href=\"http://www.ottolenghi.co.uk/\">Yotam Ottolenghi\u003c/a>, who grew up in Jewish West Jerusalem, and his business partner and co-chef Sami Tamimi, who grew up in the Muslim neighborhoods of East Jerusalem. It is excerpted from \u003cem>Jerusalem: A Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This hummus is smooth and rich in tahini (sesame paste), just the way we like it.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003cbr>\u003c/em>\u003c/p>\n\u003cp>1 1/4 cups dried chickpeas\u003c/p>\n\u003cp>1 teaspoon baking soda\u003c/p>\n\u003cp>6 1/2 cups water\u003c/p>\n\u003cp>1 cup plus 2 tablespoons light tahini paste\u003c/p>\n\u003cp>4 tablespoons freshly squeezed lemon juice\u003c/p>\n\u003cp>4 cloves garlic, crushed\u003c/p>\n\u003cp>6 1/2 tablespoons ice cold water\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.\u003c/p>\n\u003cp>The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.\u003c/p>\n\u003cp>Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.\u003c/p>\n\u003cp>Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110817/give-chickpeas-a-chance-why-hummus-unites-and-divides-the-mideast","authors":["byline_bayareabites_110817"],"categories":["bayareabites_12869","bayareabites_2035","bayareabites_12"],"tags":["bayareabites_11123","bayareabites_2658","bayareabites_12203","bayareabites_15537","bayareabites_13334","bayareabites_15539","bayareabites_9983","bayareabites_15538"],"featImg":"bayareabites_110818","label":"bayareabites"},"bayareabites_96378":{"type":"posts","id":"bayareabites_96378","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96378","score":null,"sort":[1432656059000]},"guestAuthors":[],"slug":"a-couple-of-tricks-for-outstanding-homemade-hummus","title":"A Couple of Tricks for Outstanding Homemade Hummus","publishDate":1432656059,"format":"standard","headTitle":"Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15149,"site":"bayareabites"},"content":"\u003cp>Making hummus at home is not difficult; I’ve been making my own hummus since college. Most of those recipes required a can of chickpeas, some olive oil, and a drizzle of tahini from a rogue jar stuck in the back of my refrigerator. But those experiments were never really any better than what I could find at the store. \u003c/p>\n\u003cp>Then I discovered the silky smooth hummus in Yotam Ottolenghi and Sami Tamimi’s \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/jerusalem-has-all-the-right-ingredients.html\">\u003cem>Jerusalem\u003c/em>\u003c/a> cookbook. That recipe was unlike anything I had made before. It began with dried chickpeas and included almost as much tahini as beans. The real secret was to first cook the chickpeas — dry — with a touch of baking soda. This step roughs up the exterior of the beans and encourages the skins to slip off. (The skins, hummus making veterans agree, create those small grainy lumps in the finished product.) After adding water, many of the skins float to the surface, where they can be skimmed off. Plus, the alkalizing effect of the soda makes the beans cook extra fast and (supposedly) makes them more digestible.\u003c/p>\n\u003cfigure id=\"attachment_96379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/stirring.jpg\" alt=\"Cooking the chickpeas dry with a little baking soda speeds up cooking and helps remove pesky chickpea skins.\" width=\"1920\" height=\"1331\" class=\"size-full wp-image-96379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-1440x998.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-1180x818.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-960x666.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking the chickpeas dry with a little baking soda speeds up cooking and helps remove pesky chickpea skins. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over time, I have modified the \u003cem>Jerusalem\u003c/em> recipe. I prefer my hummus with less tahini and the addition of high-quality olive oil. You can taste the chickpeas better this way, but you’ll still get the awesome texture of the original.\u003c/p>\n\u003cp>To start, you’ll want to soak a cup of dried chickpeas in cool water overnight. I have made the hummus using “quick-soaked” beans, which are made by bringing the dried beans and water to a boil, removing them from the heat, and letting them sit until cool. However, I think the texture of the hummus is better when made with chickpeas soaked overnight.\u003c/p>\n\u003cp>The next day, drain the chickpeas and pour them into a pot. I like to use a deep Dutch oven because the water will foam up dramatically as the beans boil; spillovers are not fun. Add baking soda and give the chickpeas a good stir. Then place the pot over medium-high heat and cook, stirring constantly, for a few minutes. This step will help to loosen the skin and jump-start the cooking.\u003c/p>\n\u003cfigure id=\"attachment_96380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/skimming.jpg\" alt=\"Skim off all of the foam and skins that float to the surface as the chickpeas cook.\" width=\"1920\" height=\"1321\" class=\"size-full wp-image-96380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-1440x991.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the foam and skins that float to the surface as the chickpeas cook. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Add about 6 cups of water and bring the whole thing to a boil over high heat. Once it reaches boiling, keep it there. Don’t reduce the heat to a simmer as instructed in just about every other dried bean recipe. You want that rapid boil to knock off those skins. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Watch the pot carefully and get ready for foam. Skim off the white sea foam-like sludge as it forms. Bonus points for chickpea skins.\u003c/p>\n\u003cp>Keep boiling the chickpeas until they are super tender. It may take only 20 minutes, or it could take up to 45 minutes if the beans are old. Once tender, drain the chickpeas well and set aside.\u003c/p>\n\u003cfigure id=\"attachment_96381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/processed-garlic.jpg\" alt=\"Keep things simple by mincing the garlic in the food processor.\" width=\"1920\" height=\"1294\" class=\"size-full wp-image-96381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-1440x971.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-960x647.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Keep things simple by mincing the garlic in the food processor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now begins the blending. I like to mince the garlic in the food processor first, mostly because I am lazy and don’t want to pull out a knife or garlic press. Mincing the garlic in the food processor also has the added benefit of keeping all of the tasty garlic oils in the processor bowl and off of a cutting board. Once the garlic is minced, add the chickpeas and process until they form a thick paste.\u003c/p>\n\u003cp>Keep the food processor running and pour the tahini, olive oil, lemon juice, and salt through the feed tube. It will sputter a bit and then start turning smooth. Now add some water. I like to add about 5 tablespoons of water to start, and then add more if I want a more drizzle-able result. Experiment and figure out what you like. No matter how much water you use, you’ll want to keep the food processor running for at least another minute or two to smooth out any additional lumps. It will seem like a long time, but it’s totally worth it.\u003c/p>\n\u003cp>I especially like this hummus served warm, right out of the food processor, but you can let it cool and refrigerate for up to a week. Dip away.\u003c/p>\n\u003cfigure id=\"attachment_96382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/finished-hummus-4.jpg\" alt=\"Homemade hummus. \" width=\"1920\" height=\"1283\" class=\"size-full wp-image-96382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-960x642.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade hummus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Hummus\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003cbr>\n\u003cstrong>Note:\u003c/strong> Hummus consistency is a personal preference. If you like your hummus on the thin and drizzly side, add up to 8 tablespoons (½ cup) water at the end of blending. If you prefer a thicker dip, use the lower amount (5 tablespoons). \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup dried chickpeas\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>3 cloves garlic, peeled\u003c/li>\n\u003cli>½ cup tahini\u003c/li>\n\u003cli>⅓ cup extra virgin olive oil\u003c/li>\n\u003cli>3 tablespoons freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>5-8 tablespoons ice water (see note)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>The night before making the hummus, soak the chickpeas in a large bowl of cold water.\u003c/li>\n\u003cli>The next day, drain the chickpeas and transfer to a large pot or Dutch oven. \u003c/li>\n\u003cli>Add the baking soda and turn the heat to medium-high. Cook the chickpeas, stirring constantly, for 3 minutes.\u003c/li>\n\u003cli>Add about 6 cups water and increase the heat to high. Bring the water to a rapid boil. It will foam up dramatically. Use a spoon to skim off all of the white foam as it forms. Continue to boil until the chickpeas are very tender, 20 to 30 (or up to 45) minutes. Drain and set aside.\u003c/li>\n\u003cli>Pulse the garlic in a food processor until minced, 5 to 8 pulses. Add the drained chickpeas and process until they turn into a paste, about 10 seconds. Scrape down the sides of the food processor.\u003c/li>\n\u003cli>With the food processor running, pour in the tahini, olive oil, lemon juice, and kosher salt. Continue to process until smooth, about 30 seconds.\u003c/li>\n\u003cli>Add 5 tablespoons water and process until very smooth, 1 to 2 more minutes. Add additional water if desired.\u003c/li>\n\u003cli>Serve warm or let cool to room temperature before refrigerating. The hummus will keep for about 1 week in the refrigerator.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"A silky smooth hummus recipe that is perfect for a summer day.","status":"publish","parent":0,"modified":1456526293,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1057},"headData":{"title":"A Couple of Tricks for Outstanding Homemade Hummus | KQED","description":"A silky smooth hummus recipe that is perfect for a summer day.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96378 http://ww2.kqed.org/bayareabites/?p=96378","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/26/a-couple-of-tricks-for-outstanding-homemade-hummus/","disqusTitle":"A Couple of Tricks for Outstanding Homemade Hummus","path":"/bayareabites/96378/a-couple-of-tricks-for-outstanding-homemade-hummus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making hummus at home is not difficult; I’ve been making my own hummus since college. Most of those recipes required a can of chickpeas, some olive oil, and a drizzle of tahini from a rogue jar stuck in the back of my refrigerator. But those experiments were never really any better than what I could find at the store. \u003c/p>\n\u003cp>Then I discovered the silky smooth hummus in Yotam Ottolenghi and Sami Tamimi’s \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/jerusalem-has-all-the-right-ingredients.html\">\u003cem>Jerusalem\u003c/em>\u003c/a> cookbook. That recipe was unlike anything I had made before. It began with dried chickpeas and included almost as much tahini as beans. The real secret was to first cook the chickpeas — dry — with a touch of baking soda. This step roughs up the exterior of the beans and encourages the skins to slip off. (The skins, hummus making veterans agree, create those small grainy lumps in the finished product.) After adding water, many of the skins float to the surface, where they can be skimmed off. Plus, the alkalizing effect of the soda makes the beans cook extra fast and (supposedly) makes them more digestible.\u003c/p>\n\u003cfigure id=\"attachment_96379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/stirring.jpg\" alt=\"Cooking the chickpeas dry with a little baking soda speeds up cooking and helps remove pesky chickpea skins.\" width=\"1920\" height=\"1331\" class=\"size-full wp-image-96379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-1440x998.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-1180x818.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-960x666.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking the chickpeas dry with a little baking soda speeds up cooking and helps remove pesky chickpea skins. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over time, I have modified the \u003cem>Jerusalem\u003c/em> recipe. I prefer my hummus with less tahini and the addition of high-quality olive oil. You can taste the chickpeas better this way, but you’ll still get the awesome texture of the original.\u003c/p>\n\u003cp>To start, you’ll want to soak a cup of dried chickpeas in cool water overnight. I have made the hummus using “quick-soaked” beans, which are made by bringing the dried beans and water to a boil, removing them from the heat, and letting them sit until cool. However, I think the texture of the hummus is better when made with chickpeas soaked overnight.\u003c/p>\n\u003cp>The next day, drain the chickpeas and pour them into a pot. I like to use a deep Dutch oven because the water will foam up dramatically as the beans boil; spillovers are not fun. Add baking soda and give the chickpeas a good stir. Then place the pot over medium-high heat and cook, stirring constantly, for a few minutes. This step will help to loosen the skin and jump-start the cooking.\u003c/p>\n\u003cfigure id=\"attachment_96380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/skimming.jpg\" alt=\"Skim off all of the foam and skins that float to the surface as the chickpeas cook.\" width=\"1920\" height=\"1321\" class=\"size-full wp-image-96380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-1440x991.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the foam and skins that float to the surface as the chickpeas cook. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Add about 6 cups of water and bring the whole thing to a boil over high heat. Once it reaches boiling, keep it there. Don’t reduce the heat to a simmer as instructed in just about every other dried bean recipe. You want that rapid boil to knock off those skins. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Watch the pot carefully and get ready for foam. Skim off the white sea foam-like sludge as it forms. Bonus points for chickpea skins.\u003c/p>\n\u003cp>Keep boiling the chickpeas until they are super tender. It may take only 20 minutes, or it could take up to 45 minutes if the beans are old. Once tender, drain the chickpeas well and set aside.\u003c/p>\n\u003cfigure id=\"attachment_96381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/processed-garlic.jpg\" alt=\"Keep things simple by mincing the garlic in the food processor.\" width=\"1920\" height=\"1294\" class=\"size-full wp-image-96381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-1440x971.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-960x647.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Keep things simple by mincing the garlic in the food processor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now begins the blending. I like to mince the garlic in the food processor first, mostly because I am lazy and don’t want to pull out a knife or garlic press. Mincing the garlic in the food processor also has the added benefit of keeping all of the tasty garlic oils in the processor bowl and off of a cutting board. Once the garlic is minced, add the chickpeas and process until they form a thick paste.\u003c/p>\n\u003cp>Keep the food processor running and pour the tahini, olive oil, lemon juice, and salt through the feed tube. It will sputter a bit and then start turning smooth. Now add some water. I like to add about 5 tablespoons of water to start, and then add more if I want a more drizzle-able result. Experiment and figure out what you like. No matter how much water you use, you’ll want to keep the food processor running for at least another minute or two to smooth out any additional lumps. It will seem like a long time, but it’s totally worth it.\u003c/p>\n\u003cp>I especially like this hummus served warm, right out of the food processor, but you can let it cool and refrigerate for up to a week. Dip away.\u003c/p>\n\u003cfigure id=\"attachment_96382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/finished-hummus-4.jpg\" alt=\"Homemade hummus. \" width=\"1920\" height=\"1283\" class=\"size-full wp-image-96382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-960x642.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade hummus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Hummus\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003cbr>\n\u003cstrong>Note:\u003c/strong> Hummus consistency is a personal preference. If you like your hummus on the thin and drizzly side, add up to 8 tablespoons (½ cup) water at the end of blending. If you prefer a thicker dip, use the lower amount (5 tablespoons). \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup dried chickpeas\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>3 cloves garlic, peeled\u003c/li>\n\u003cli>½ cup tahini\u003c/li>\n\u003cli>⅓ cup extra virgin olive oil\u003c/li>\n\u003cli>3 tablespoons freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>5-8 tablespoons ice water (see note)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>The night before making the hummus, soak the chickpeas in a large bowl of cold water.\u003c/li>\n\u003cli>The next day, drain the chickpeas and transfer to a large pot or Dutch oven. \u003c/li>\n\u003cli>Add the baking soda and turn the heat to medium-high. Cook the chickpeas, stirring constantly, for 3 minutes.\u003c/li>\n\u003cli>Add about 6 cups water and increase the heat to high. Bring the water to a rapid boil. It will foam up dramatically. Use a spoon to skim off all of the white foam as it forms. Continue to boil until the chickpeas are very tender, 20 to 30 (or up to 45) minutes. Drain and set aside.\u003c/li>\n\u003cli>Pulse the garlic in a food processor until minced, 5 to 8 pulses. Add the drained chickpeas and process until they turn into a paste, about 10 seconds. Scrape down the sides of the food processor.\u003c/li>\n\u003cli>With the food processor running, pour in the tahini, olive oil, lemon juice, and kosher salt. Continue to process until smooth, about 30 seconds.\u003c/li>\n\u003cli>Add 5 tablespoons water and process until very smooth, 1 to 2 more minutes. Add additional water if desired.\u003c/li>\n\u003cli>Serve warm or let cool to room temperature before refrigerating. The hummus will keep for about 1 week in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96378/a-couple-of-tricks-for-outstanding-homemade-hummus","authors":["5485"],"series":["bayareabites_15149"],"categories":["bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2658","bayareabites_8347","bayareabites_14507"],"featImg":"bayareabites_96384","label":"bayareabites_15149"},"bayareabites_96014":{"type":"posts","id":"bayareabites_96014","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96014","score":null,"sort":[1431276641000]},"guestAuthors":[],"slug":"tasting-some-local-hummus-options-are-better-than-others","title":"Tasting: Some Local Hummus Options are Better Than Others","publishDate":1431276641,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>After Sabra announced its voluntary recall of listeria-contaminated cases of hummus, I immediately stopped buying hummus from the store. It was probably a rash decision, but it's one that I’m sure I shared with many others. Over the last month I’ve gradually gotten over my hummus fear, but will probably never want to buy hummus from a national brand again. Instead, I’ve been making it at home. But there are times when it is simply easier to grab a container from the grocery store, whether for a quick snack or an easy party appetizer. For those instances I’ve begun looking towards local options. Plus, trying out a range of hummus products has helped me hone in on the qualities I like in my own recipes.\u003c/p>\n\u003cp>The Bay Area has several of its own hummus makers, and their products span an array of styles, flavors and textures. Some are far more successful than others. The results, from best to worst, below:\u003c/p>\n\u003cfigure id=\"attachment_96019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-96019 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/yamba-closed.jpg\" alt=\"Yamba hummus\" width=\"1920\" height=\"1328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-1440x996.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-1180x816.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-960x664.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamba hummus \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was ready to love Yamba as soon as I opened the lid. While the color and wan-looking spices weren’t exactly enticing, the aroma was undeniable. The smell of garlic, cumin and paprika immediately hit my nose, making me eager to dive in.\u003c/p>\n\u003cp>Yamba is an Israeli-style hummus, which means it is thinner and more drizzle-able than thicker, health-food hummus. It typically contains more tahini and olive oil (never a bad thing) than other varieties. Yamba has both of these ingredients in spades, and it tastes decadent and creamy. A strong dose of lemon juice balances out the richness. If anything, Yamba is on the salty side; it doesn’t quite veer into the over-seasoned side, but it comes close. I found myself wanting it drizzled over a warm piece of fresh pita bread or a platter of falafel.\u003c/p>\n\u003cfigure id=\"attachment_96020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/yousefs-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/yousefs-closed.jpg\" alt=\"Yousef’s Gourmet Hummus\" width=\"1920\" height=\"1345\" class=\"size-full wp-image-96020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-960x673.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yousef’s Gourmet Hummus \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yousef’s hummus is the most plain of the bunch. It comes in a stark, hand-packed container, and it looks the most homemade. Yousef’s also has a short and simple ingredient list -- there’s not much more than chickpeas tahini, garlic and olive oil in it. Despite this short list, Yousef’s has the best texture and appearance. It is smooth and creamy, with a spreadable consistency. You could use it as a sandwich spread or as a dip for even the slipperiest of vegetables (I’m looking at you, baby carrots).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The only problem? Salt. This particular container of Yousef’s was close to inedible. The extra salt did manage to bring out that elusive chickpea flavor, but it was hard to enjoy. A little research revealed that Yousef’s tends to be inconsistent. Other packages were barely salted and bland. If I could have found a batch somewhere in the middle, it would have topped my list.\u003c/p>\n\u003cfigure id=\"attachment_96017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/hummus-guy-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/hummus-guy-closed.jpg\" alt=\"The Hummus Guy Organic Original\" width=\"1920\" height=\"1355\" class=\"size-full wp-image-96017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-960x678.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hummus Guy Organic Original \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Extra-thick and spreadable, this Petaluma-made hummus has serious heft. The Hummus Guy is the kind of hummus you could eat with a spoon, straight-up, as its own lunch. Generally, its thickness works in its favor; it is easy to ignore the slightly grainy and pasty texture when slathered on carrot sticks or pita chips. But, unfortunately, The Hummus Guy doesn’t get the plain hummus flavor quite right. It is weirdly sweet and sour. A glance at the ingredients list reveals one strange addition: cultured corn flour. Why does hummus needs corn flour? Who knows? It is the likely culprit for both the pastiness and sweetness. The sour, well, it must just come from too much lemon juice.\u003c/p>\n\u003cfigure id=\"attachment_96016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/haigs-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/haigs-closed.jpg\" alt=\"Haig’s Hummus Garbanzo Bean Meze\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-96016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-1440x989.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-960x659.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haig’s Hummus Garbanzo Bean Meze \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Haig’s hummus is the foil to The Hummus Guy. It is highly successful in the flavor department -- like Yamba, it is thoroughly spiced and full of tahini. The touch of lemon juice works in harmony with the richer ingredients. However, Haig’s has a serious texture problem. The chickpeas don’t appear fully ground. Instead, they are chunky and grainy, bound together with the fat-filled tahini. A few more minutes in the food processor would fix the problem and put Haig’s on my to-buy list.\u003c/p>\n\u003cfigure id=\"attachment_96018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/love-and-hummus-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/love-and-hummus-closed.jpg\" alt=\"Hummus Organic Hummus Classic\" width=\"1920\" height=\"1325\" class=\"size-full wp-image-96018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-1440x994.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-960x663.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hummus Organic Hummus Classic \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The weirdest hummus award goes to San Francisco’s Love & Hummus, which claims to be the only local certified organic hummus around. That claim helps it to command the highest price for hummus I’ve ever seen -- close to $6 at Whole Foods and even more at Berkeley Bowl. It comes packaged in a cute little glass jar with a fairly narrow opening (how do I get my pita chips in there?) and a design-focused label. Inside is a thick, cement-like spread that smells exactly like Sprite. Unfortunately, it tastes like that distinctively soda-like, artificial lemon-lime flavor. I could taste a little tahini in addition to the citrus notes, but that was about it. Love & Hummus could use a substantial increase in olive oil and a more timid hand with the lemon juice. Until then, I’d much rather spend $6 elsewhere.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Yamba Hummus Classic is available at Whole Foods, Berkeley Bowl, Rainbow Grocery, and Monterey Market. $4.99 for 10 ounce package.\u003c/li>\n\u003cli>Yousef’s Gourmet Hummus is available at Whole Foods and Berkeley Bowl. $3.89 for 7 ounce package.\u003c/li>\n\u003cli>The Hummus Guy Organic Original is available at Berkeley Bowl and select Safeway stores. $4.49 for 10 ounce package.\u003c/li>\n\u003cli>Haig’s Hummus Garbanzo Bean Meze is available at Whole Foods, Berkeley Bowl, Andronico’s, and Bi-Rite Market. $3.69 for 8 ounce package\u003c/li>\n\u003cli>Love & Hummus Organic Hummus Classic with Extra Virgin Olive Oil is available at Whole Foods, Berkeley Bowl, Good Eggs, and Andronico’s. $5.99 for 8 ounce jar.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Not all hummus is created equal.","status":"publish","parent":0,"modified":1431465371,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":1005},"headData":{"title":"Tasting: Some Local Hummus Options are Better Than Others | KQED","description":"Not all hummus is created equal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96014 http://ww2.kqed.org/bayareabites/?p=96014","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/10/tasting-some-local-hummus-options-are-better-than-others/","disqusTitle":"Tasting: Some Local Hummus Options are Better Than Others","path":"/bayareabites/96014/tasting-some-local-hummus-options-are-better-than-others","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>After Sabra announced its voluntary recall of listeria-contaminated cases of hummus, I immediately stopped buying hummus from the store. It was probably a rash decision, but it's one that I’m sure I shared with many others. Over the last month I’ve gradually gotten over my hummus fear, but will probably never want to buy hummus from a national brand again. Instead, I’ve been making it at home. But there are times when it is simply easier to grab a container from the grocery store, whether for a quick snack or an easy party appetizer. For those instances I’ve begun looking towards local options. Plus, trying out a range of hummus products has helped me hone in on the qualities I like in my own recipes.\u003c/p>\n\u003cp>The Bay Area has several of its own hummus makers, and their products span an array of styles, flavors and textures. Some are far more successful than others. The results, from best to worst, below:\u003c/p>\n\u003cfigure id=\"attachment_96019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-96019 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/yamba-closed.jpg\" alt=\"Yamba hummus\" width=\"1920\" height=\"1328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-1440x996.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-1180x816.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-960x664.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamba hummus \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was ready to love Yamba as soon as I opened the lid. While the color and wan-looking spices weren’t exactly enticing, the aroma was undeniable. The smell of garlic, cumin and paprika immediately hit my nose, making me eager to dive in.\u003c/p>\n\u003cp>Yamba is an Israeli-style hummus, which means it is thinner and more drizzle-able than thicker, health-food hummus. It typically contains more tahini and olive oil (never a bad thing) than other varieties. Yamba has both of these ingredients in spades, and it tastes decadent and creamy. A strong dose of lemon juice balances out the richness. If anything, Yamba is on the salty side; it doesn’t quite veer into the over-seasoned side, but it comes close. I found myself wanting it drizzled over a warm piece of fresh pita bread or a platter of falafel.\u003c/p>\n\u003cfigure id=\"attachment_96020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/yousefs-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/yousefs-closed.jpg\" alt=\"Yousef’s Gourmet Hummus\" width=\"1920\" height=\"1345\" class=\"size-full wp-image-96020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-960x673.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yousef’s Gourmet Hummus \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yousef’s hummus is the most plain of the bunch. It comes in a stark, hand-packed container, and it looks the most homemade. Yousef’s also has a short and simple ingredient list -- there’s not much more than chickpeas tahini, garlic and olive oil in it. Despite this short list, Yousef’s has the best texture and appearance. It is smooth and creamy, with a spreadable consistency. You could use it as a sandwich spread or as a dip for even the slipperiest of vegetables (I’m looking at you, baby carrots).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The only problem? Salt. This particular container of Yousef’s was close to inedible. The extra salt did manage to bring out that elusive chickpea flavor, but it was hard to enjoy. A little research revealed that Yousef’s tends to be inconsistent. Other packages were barely salted and bland. If I could have found a batch somewhere in the middle, it would have topped my list.\u003c/p>\n\u003cfigure id=\"attachment_96017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/hummus-guy-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/hummus-guy-closed.jpg\" alt=\"The Hummus Guy Organic Original\" width=\"1920\" height=\"1355\" class=\"size-full wp-image-96017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-960x678.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hummus Guy Organic Original \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Extra-thick and spreadable, this Petaluma-made hummus has serious heft. The Hummus Guy is the kind of hummus you could eat with a spoon, straight-up, as its own lunch. Generally, its thickness works in its favor; it is easy to ignore the slightly grainy and pasty texture when slathered on carrot sticks or pita chips. But, unfortunately, The Hummus Guy doesn’t get the plain hummus flavor quite right. It is weirdly sweet and sour. A glance at the ingredients list reveals one strange addition: cultured corn flour. Why does hummus needs corn flour? Who knows? It is the likely culprit for both the pastiness and sweetness. The sour, well, it must just come from too much lemon juice.\u003c/p>\n\u003cfigure id=\"attachment_96016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/haigs-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/haigs-closed.jpg\" alt=\"Haig’s Hummus Garbanzo Bean Meze\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-96016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-1440x989.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-960x659.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haig’s Hummus Garbanzo Bean Meze \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Haig’s hummus is the foil to The Hummus Guy. It is highly successful in the flavor department -- like Yamba, it is thoroughly spiced and full of tahini. The touch of lemon juice works in harmony with the richer ingredients. However, Haig’s has a serious texture problem. The chickpeas don’t appear fully ground. Instead, they are chunky and grainy, bound together with the fat-filled tahini. A few more minutes in the food processor would fix the problem and put Haig’s on my to-buy list.\u003c/p>\n\u003cfigure id=\"attachment_96018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/love-and-hummus-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/love-and-hummus-closed.jpg\" alt=\"Hummus Organic Hummus Classic\" width=\"1920\" height=\"1325\" class=\"size-full wp-image-96018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-1440x994.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-960x663.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hummus Organic Hummus Classic \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The weirdest hummus award goes to San Francisco’s Love & Hummus, which claims to be the only local certified organic hummus around. That claim helps it to command the highest price for hummus I’ve ever seen -- close to $6 at Whole Foods and even more at Berkeley Bowl. It comes packaged in a cute little glass jar with a fairly narrow opening (how do I get my pita chips in there?) and a design-focused label. Inside is a thick, cement-like spread that smells exactly like Sprite. Unfortunately, it tastes like that distinctively soda-like, artificial lemon-lime flavor. I could taste a little tahini in addition to the citrus notes, but that was about it. Love & Hummus could use a substantial increase in olive oil and a more timid hand with the lemon juice. Until then, I’d much rather spend $6 elsewhere.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Yamba Hummus Classic is available at Whole Foods, Berkeley Bowl, Rainbow Grocery, and Monterey Market. $4.99 for 10 ounce package.\u003c/li>\n\u003cli>Yousef’s Gourmet Hummus is available at Whole Foods and Berkeley Bowl. $3.89 for 7 ounce package.\u003c/li>\n\u003cli>The Hummus Guy Organic Original is available at Berkeley Bowl and select Safeway stores. $4.49 for 10 ounce package.\u003c/li>\n\u003cli>Haig’s Hummus Garbanzo Bean Meze is available at Whole Foods, Berkeley Bowl, Andronico’s, and Bi-Rite Market. $3.69 for 8 ounce package\u003c/li>\n\u003cli>Love & Hummus Organic Hummus Classic with Extra Virgin Olive Oil is available at Whole Foods, Berkeley Bowl, Good Eggs, and Andronico’s. $5.99 for 8 ounce jar.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96014/tasting-some-local-hummus-options-are-better-than-others","authors":["5485"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_10"],"tags":["bayareabites_14453","bayareabites_2658"],"featImg":"bayareabites_96015","label":"bayareabites"},"bayareabites_6643":{"type":"posts","id":"bayareabites_6643","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6643","score":null,"sort":[1252066980000]},"guestAuthors":[],"slug":"favosalata-its-not-hummus","title":"Favosalata: It's Not Hummus.","publishDate":1252066980,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/favosalata.jpg\" alt=\"favosalata\" title=\"favosalata\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-6644\">I don't care what you say, this is not \u003cem>hummus\u003c/em>. It is called \u003cem>favosalata\u003c/em>. If you insist on calling it \u003cem>hummus\u003c/em>, I will persist in telling you that you are wrong, however politely.\u003c/p>\n\u003cp>Where I work, we are very good at pretending the customer is always right, even when he isn't. I hear our guests make ordering blunders on a nightly basis, which isn't surprising, considering the fact that our dinner menu is in Anglicized Greek. It's downright confusing to the uninitiated. And, of course, \u003cem>un\u003c/em>-Greek.\u003c/p>\n\u003cp>As a server, I am more than happy to offer my descriptive and pronunciation skills to daunted diners. Sometimes, people simply ask me to say the word \u003cem>\"kolokithokefthedes\"\u003c/em> because they find it fascinating that anyone could pronounce it at all, other times they might giggle over the \u003cem>\"soutzoukakia.\"\u003c/em> And then there are those guests who are left speechless when I tell them the right way to say \u003cem>\"fakes\"\u003c/em> which, if interpreted as English, sounds more like an emphatic affirmation with an unprintable expletive than any other food I've encountered.\u003c/p>\n\u003cp>But I draw the line with people who order \u003cem>hummus\u003c/em>. We don't serve it. We never have served it. Yet people insist that we do. In fact, some people positively rave about our \u003cem>hummus\u003c/em>.\u003c/p>\n\u003cp>On Yelp and on personal food blogs, I have found people talking about our incredible \u003cem>hummus\u003c/em> platter. On more than one occasion, I have read people blogging the praises of our \u003cem>favosalata\u003c/em>, but mistakenly refer to it as a feta dip. That would be \u003cem>tirosalata\u003c/em>. It's the green one, the one with the cheese in it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of the time, I just let it slide. If you want to call our eggplant dip by its Arabic name \u003cem>\"baba ganoush,\"\u003c/em> that's fine. We might be speaking different languages, but we're still talking about essentially the same thing. And I see no need to unnecessarily show up a guest with my (necessarily) superior knowledge of ingredients. But when I see one person at a table point to the pink spread and tell another, vegetarian person, \"Oh, that's the \u003cem>hummus\u003c/em>, it's my favorite dip!,\" I have no choice but to step in and sort things out because that pink \"hummus\" is made with cod roe. And it's called \u003cem>taramasalata\u003c/em>.\u003c/p>\n\u003cp>So many \u003cem>salatas\u003c/em> to choose from:\u003cem> tirosalata\u003c/em>, \u003cem>melitzanosalata\u003c/em>, \u003cem>taramasalata\u003c/em>, \u003cem>favosalata\u003c/em>, and the ever-present tag-along, \u003cem>tzatziki\u003c/em>. No wonder we are required to give a little tour of the dip platters whenever we deliver them to our guests. Sometimes, I have to describe them three times to the same two people. I don't mind really, it's simply a part of what I do. And please notice that nowhere in this paragraph (except here) have I mentioned our delectable \u003cem>hummus\u003c/em>. Why? \u003cstrong>BECAUSE WE DO NOT SERVE HUMMUS\u003c/strong>, that's why.\u003c/p>\n\u003cp>I can understand the confusion. Both \u003cem>favosalata\u003c/em> and \u003cem>hummus\u003c/em> are made from legumes cooked with water and garlic. Both have olive oil and lemon juice. They are near neighbors on the yellowish end of the color spectrum. They do not, however, taste anything alike. Really. And, though \u003cem>hummus\u003c/em> can be found in many a Greek restaurant, we choose not to serve it. I sometimes like to tell non-Greek people that hummus is a politically sensitive dish; that it makes some Greek people feel oppressed, since it is a recipe that has Ottoman Empire written all over it. Then again, the Greeks love their baklava and coffee, which were also introduced by the Turks, so there you have it.\u003c/p>\n\u003cp>\u003cem>Favosalata\u003c/em> is itself confusing. The name of the dish would rightly lead one to think that this is a dish made from fresh or dried fava beans. In some cases, a favosalata can be exactly that-- a beautiful, vibrant green purée of fresh favas, with olive oil, a hint of feta, and fresh mint. This particular dish, however, is made from yellow split peas. Ideally, yellow split peas from the island of Thira (aka Santorini), where it is somewhat of a specialty.\u003c/p>\n\u003cp>I cannot be absolutely sure, but I am fairly certain that there are different recipes using different beans for this dish, and that someone out there in the blogoshpere, more than likely Greek, is going to tell me that this isn't the way they learned to make this dish. Well, \u003cem>gia sou\u003c/em>, baby, bring it on. I'd love to hear about it. Seriously.\u003c/p>\n\u003cp>In the mean time, this is the \u003cdel datetime=\"2009-09-03T22:35:34+00:00\">hummus\u003c/del> favosalata recipe I'm sticking to. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Favosalata\u003c/strong>\u003c/p>\n\u003cp>I sometimes call this my Friday-with-a-martini dip. Served slightly warm and liberally sprinkled with caper, onion, fresh lemon, and olive oil, it plays nicely with cold, cold gin. Scoop it up with pita, crackers, crusty bread, a spoon, your fingers, whatever.\u003c/p>\n\u003cp>Like a lot of things in cooking, this is a pretty elastic recipe. The measurement of ingredients is merely suggestive, not final. Want a your dip tangier? Add more lemon and vinegar. Saltier? Go for it. The key is the consistency of the peas. If you undercook them, the result will be unpleasant, if you overcook them, you've got mush. If forced to choose between the two, I would err towards the mush-end of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>Makes about 4 cups\u003c/strong>, which serves about one in my house.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound yellow split peas (about three cups)\u003c/p>\n\u003cp>6 cloves of garlic, peeled and left whole\u003c/p>\n\u003cp>6 cups cold water\u003c/p>\n\u003cp>1 cup white wine (Optional. If using, subtract one cup of water.)\u003c/p>\n\u003cp>The juice of three lemons\u003c/p>\n\u003cp>2 tablespoons of white wine vinegar\u003c/p>\n\u003cp>2 tablespoons finely grated red onion\u003c/p>\n\u003cp>About 3/4 cup of extra virgin olive oil,\u003c/p>\n\u003cp>A liberal amount of salt, kosher or sea salt\u003c/p>\n\u003cp>Thinly sliced red onion, for garnish\u003c/p>\n\u003cp>Capers, also for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium-sized sauce pan or dutch oven (my preference), add split peas, water (and wine, if using), and a good dose of salt. Bring to a boil, then immediately reduce to a simmer until the peas are tender. I repeat: undercooking them will lead to an unappetizing texture; overcooking them will take you all the way to split pea soup, which certainly does not spell the end of the world, simply the end of this recipe. Cooking time: about 35 to 40 minutes.\u003c/p>\n\u003cp>2. When peas are done, remove from heat and strain into a cheesecloth-lined colander and gently strain, removing as much of the liquid as possible. Place the peas (along with the garlic they were cooked with) into a food processor or blender while still warm. Add the grated onion, lemon juice, and vinegar. Blend while drizzling in the olive oil. Note: you are not emulsifying the oil with anything, it is merely adding texture and flavor. Stop when the desired texture is reached, which is somewhere in the vicinity of smooth mashed potatoes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Place desired serving amount in desired serving vessel, sprinkle with capers and sliced red onion, drizzle with olive oil and a squeeze of fresh lemon juice, and serve warm to those whom you desire to serve.\u003c/p>\n\n","blocks":[],"excerpt":"I don't care what you say, this is not \u003cem>hummus\u003c/em>. It is called \u003cem>favosalata\u003c/em>. If you insist on calling it \u003cem>hummus\u003c/em>, I will persist in telling you that you are wrong, however politely.\r\n\r\nWhere I work, we are very good at pretending the customer is always right, even when he isn't. I hear our guests make ordering blunders on a nightly basis, which isn't surprising, considering the fact that our dinner menu is in Anglicized Greek. It's downright confusing to the uninitiated. And, of course, \u003cem>un\u003c/em>-Greek.\r\n","status":"publish","parent":0,"modified":1252067912,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1196},"headData":{"title":"Favosalata: It's Not Hummus. | KQED","description":"I don't care what you say, this is not hummus. It is called favosalata. If you insist on calling it hummus, I will persist in telling you that you are wrong, however politely.\r\n\r\nWhere I work, we are very good at pretending the customer is always right, even when he isn't. I hear our guests make ordering blunders on a nightly basis, which isn't surprising, considering the fact that our dinner menu is in Anglicized Greek. It's downright confusing to the uninitiated. And, of course, un-Greek.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"6643 http://blogs.kqed.org/bayareabites/?p=6643","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/09/04/favosalata-its-not-hummus/","disqusTitle":"Favosalata: It's Not Hummus.","path":"/bayareabites/6643/favosalata-its-not-hummus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/favosalata.jpg\" alt=\"favosalata\" title=\"favosalata\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-6644\">I don't care what you say, this is not \u003cem>hummus\u003c/em>. It is called \u003cem>favosalata\u003c/em>. If you insist on calling it \u003cem>hummus\u003c/em>, I will persist in telling you that you are wrong, however politely.\u003c/p>\n\u003cp>Where I work, we are very good at pretending the customer is always right, even when he isn't. I hear our guests make ordering blunders on a nightly basis, which isn't surprising, considering the fact that our dinner menu is in Anglicized Greek. It's downright confusing to the uninitiated. And, of course, \u003cem>un\u003c/em>-Greek.\u003c/p>\n\u003cp>As a server, I am more than happy to offer my descriptive and pronunciation skills to daunted diners. Sometimes, people simply ask me to say the word \u003cem>\"kolokithokefthedes\"\u003c/em> because they find it fascinating that anyone could pronounce it at all, other times they might giggle over the \u003cem>\"soutzoukakia.\"\u003c/em> And then there are those guests who are left speechless when I tell them the right way to say \u003cem>\"fakes\"\u003c/em> which, if interpreted as English, sounds more like an emphatic affirmation with an unprintable expletive than any other food I've encountered.\u003c/p>\n\u003cp>But I draw the line with people who order \u003cem>hummus\u003c/em>. We don't serve it. We never have served it. Yet people insist that we do. In fact, some people positively rave about our \u003cem>hummus\u003c/em>.\u003c/p>\n\u003cp>On Yelp and on personal food blogs, I have found people talking about our incredible \u003cem>hummus\u003c/em> platter. On more than one occasion, I have read people blogging the praises of our \u003cem>favosalata\u003c/em>, but mistakenly refer to it as a feta dip. That would be \u003cem>tirosalata\u003c/em>. It's the green one, the one with the cheese in it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some of the time, I just let it slide. If you want to call our eggplant dip by its Arabic name \u003cem>\"baba ganoush,\"\u003c/em> that's fine. We might be speaking different languages, but we're still talking about essentially the same thing. And I see no need to unnecessarily show up a guest with my (necessarily) superior knowledge of ingredients. But when I see one person at a table point to the pink spread and tell another, vegetarian person, \"Oh, that's the \u003cem>hummus\u003c/em>, it's my favorite dip!,\" I have no choice but to step in and sort things out because that pink \"hummus\" is made with cod roe. And it's called \u003cem>taramasalata\u003c/em>.\u003c/p>\n\u003cp>So many \u003cem>salatas\u003c/em> to choose from:\u003cem> tirosalata\u003c/em>, \u003cem>melitzanosalata\u003c/em>, \u003cem>taramasalata\u003c/em>, \u003cem>favosalata\u003c/em>, and the ever-present tag-along, \u003cem>tzatziki\u003c/em>. No wonder we are required to give a little tour of the dip platters whenever we deliver them to our guests. Sometimes, I have to describe them three times to the same two people. I don't mind really, it's simply a part of what I do. And please notice that nowhere in this paragraph (except here) have I mentioned our delectable \u003cem>hummus\u003c/em>. Why? \u003cstrong>BECAUSE WE DO NOT SERVE HUMMUS\u003c/strong>, that's why.\u003c/p>\n\u003cp>I can understand the confusion. Both \u003cem>favosalata\u003c/em> and \u003cem>hummus\u003c/em> are made from legumes cooked with water and garlic. Both have olive oil and lemon juice. They are near neighbors on the yellowish end of the color spectrum. They do not, however, taste anything alike. Really. And, though \u003cem>hummus\u003c/em> can be found in many a Greek restaurant, we choose not to serve it. I sometimes like to tell non-Greek people that hummus is a politically sensitive dish; that it makes some Greek people feel oppressed, since it is a recipe that has Ottoman Empire written all over it. Then again, the Greeks love their baklava and coffee, which were also introduced by the Turks, so there you have it.\u003c/p>\n\u003cp>\u003cem>Favosalata\u003c/em> is itself confusing. The name of the dish would rightly lead one to think that this is a dish made from fresh or dried fava beans. In some cases, a favosalata can be exactly that-- a beautiful, vibrant green purée of fresh favas, with olive oil, a hint of feta, and fresh mint. This particular dish, however, is made from yellow split peas. Ideally, yellow split peas from the island of Thira (aka Santorini), where it is somewhat of a specialty.\u003c/p>\n\u003cp>I cannot be absolutely sure, but I am fairly certain that there are different recipes using different beans for this dish, and that someone out there in the blogoshpere, more than likely Greek, is going to tell me that this isn't the way they learned to make this dish. Well, \u003cem>gia sou\u003c/em>, baby, bring it on. I'd love to hear about it. Seriously.\u003c/p>\n\u003cp>In the mean time, this is the \u003cdel datetime=\"2009-09-03T22:35:34+00:00\">hummus\u003c/del> favosalata recipe I'm sticking to. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Favosalata\u003c/strong>\u003c/p>\n\u003cp>I sometimes call this my Friday-with-a-martini dip. Served slightly warm and liberally sprinkled with caper, onion, fresh lemon, and olive oil, it plays nicely with cold, cold gin. Scoop it up with pita, crackers, crusty bread, a spoon, your fingers, whatever.\u003c/p>\n\u003cp>Like a lot of things in cooking, this is a pretty elastic recipe. The measurement of ingredients is merely suggestive, not final. Want a your dip tangier? Add more lemon and vinegar. Saltier? Go for it. The key is the consistency of the peas. If you undercook them, the result will be unpleasant, if you overcook them, you've got mush. If forced to choose between the two, I would err towards the mush-end of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>Makes about 4 cups\u003c/strong>, which serves about one in my house.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound yellow split peas (about three cups)\u003c/p>\n\u003cp>6 cloves of garlic, peeled and left whole\u003c/p>\n\u003cp>6 cups cold water\u003c/p>\n\u003cp>1 cup white wine (Optional. If using, subtract one cup of water.)\u003c/p>\n\u003cp>The juice of three lemons\u003c/p>\n\u003cp>2 tablespoons of white wine vinegar\u003c/p>\n\u003cp>2 tablespoons finely grated red onion\u003c/p>\n\u003cp>About 3/4 cup of extra virgin olive oil,\u003c/p>\n\u003cp>A liberal amount of salt, kosher or sea salt\u003c/p>\n\u003cp>Thinly sliced red onion, for garnish\u003c/p>\n\u003cp>Capers, also for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium-sized sauce pan or dutch oven (my preference), add split peas, water (and wine, if using), and a good dose of salt. Bring to a boil, then immediately reduce to a simmer until the peas are tender. I repeat: undercooking them will lead to an unappetizing texture; overcooking them will take you all the way to split pea soup, which certainly does not spell the end of the world, simply the end of this recipe. Cooking time: about 35 to 40 minutes.\u003c/p>\n\u003cp>2. When peas are done, remove from heat and strain into a cheesecloth-lined colander and gently strain, removing as much of the liquid as possible. Place the peas (along with the garlic they were cooked with) into a food processor or blender while still warm. Add the grated onion, lemon juice, and vinegar. Blend while drizzling in the olive oil. Note: you are not emulsifying the oil with anything, it is merely adding texture and flavor. Stop when the desired texture is reached, which is somewhere in the vicinity of smooth mashed potatoes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Place desired serving amount in desired serving vessel, sprinkle with capers and sliced red onion, drizzle with olive oil and a squeeze of fresh lemon juice, and serve warm to those whom you desire to serve.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6643/favosalata-its-not-hummus","authors":["5017"],"categories":["bayareabites_1146","bayareabites_12"],"tags":["bayareabites_2659","bayareabites_151","bayareabites_2658"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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