Hello everyone! Welcome to kahunasfoodandwine.com, the galaxies most popular food and wine program. I’m your host Patrick and today is Taste Test Tuesday and we’re going to be tasting hummus today just because it was the costs thing to the door when I walk into this supermarket today. So there are three different hummuses that we will try and they’re all with roasted garlic hummus, I know. I’m going to get yelled at because I should be trying the plain hummus and—anyway, we’re going with the roasted garlic because that’s what I want to do.
Also, I’m wearing the Washington shirt today because I have a lovely wine from Washington and I’ll be reviewing that on another episode which was really good—it was a current wine and it was actually on sale for like $16.99, usually it’s $19.99 to $21.99 in that area so it was a really nice white wine. I enjoy it a lot. So anyway—in honor with that, I’m going with the Washington shirt, Jersey. I happen to love Seattle because there are a few times, great food. It’s well worked on in Seattle just to eat. The crab—it is just unbelievable. Indigenous crab all day long for breakfast, lunch and dinner. They’ve got great beef they get there and obviously the wines from Washington are great. So it was a really nice place. And both times, we have great weather, no complaints at all. It was like 82 when they were like posting heat wave warnings on the TV.
Anyway, I love Seattle, so I hope to get back to Oregon really soon. A lot of folks from the wine library forum from the Seattle area that I hope to get out there and meet at some point. So anyway, let’s get right into this. We are going to taste cedars, simply delicious hummus. We’re going to do Tribe, all natural, Americas favorite and we are going to do the Sabra. So these are the three that we’re going to do. And we’re talking about how much for a second. How much is made with the garbanzo in Italian. Basically, it’s blended up and they put tahini. Anyway, it’s basically a ground sesame seed lemon juice and some garlic and some oil and naturally basic hummus. You could certainly make it at home, very easy to do. I know I brought peppers in the fridge. I have olives. I have sun dried tomatoes and all of that stuff, you can make your basic hummus, mix those in yourself, it’s great and it’s high in fiber.
It can keep you going so it is easy to make. Most people just use it and eat with chips. I happen to like it with sandwiches, in wraps, take a nice sprout salad and mix that in your hummus on a nice wrap, it’s a nice sandwich or a little taco shell. You could do it with grilled meat. You can use a little bit of the hummus on there. Maybe mix the hummus with some grilled eggplant, grilled onions, do yourself a wrap with some grilled meats that you have. You have left over meats just like we do with the sauces. I actually make a pasta—a pasta with a chickpea sauce in the hummus—it’s just another use for the chicken.
Anyway, let’s get right to it. Let’s start tasting these bad boys up and this is the cedars and I’ll mix them around a little bit so that no one will yell at me and let’s try a little of this. For now, it’s lemon—nice consistency throughout—definitely a good hit of the lemon on here. The roasted garlic—you can get the acid on the back of it. The roasted garlic is a little bit our official flavor tasting. It’s okay. It’s not bad and I’m not crazy about it but it’s okay. Here it goes. So I’m going to come back again and mix it up and this is the Tribe, I’m still trying but I can’t imagine what I said. Hummus with roasted garlic—the roasted garlic is incredibly flavored on here, very delicate, you probably noticed it at all, very solid tasting. And then this is the Sabra.
They’ve got this little roasted—there’s garlic chunks on top and now, I’m going to try it without mixing that in because honestly, that looks like the kind of garlic chopped stuff that I actually hate. I’ll mix that in on the side here. This is by far is the creamiest of the three, hands down and no doubt about it. it’s very creamy. Creamy to the consistency that you probably won’t get at home unless you would beat it for a long, long time—for these two, you will have a little more chunkiness to them and they’re not chunky but a little bit more—this one is creamy like sour cream, creamy, mayonnaise creamy like that.
Very well balanced, the chickpea, you don’t get an incredible hit of acid on here at all. And this one, I don’t get any of the real like a lemon flavor at all—you know, assuming that they all have citric acid. So yeah, they all have citric acid but this one really, really is good. I want to mix that garlic now and see what happens. We also have a little bit of roasted pepper in it.
And this is really creamy—you don’t get that big garlic flavor. Right now, Sabra is my favorite but let’s try them on the chips now and see but we’ll start with the Sabra this time. And that’s a really dip. I mean the problem with this is they got what’s healthy for you because this one is so creamy and dip like—you know what, it’s some tablespoon and six grams of fat. When you make this at home, you can get that fat down much lower it just really depends on how much of the olive oil. And if you’re using olive oil, it’s a great oil for it. It’s not that big deal so it’s a very healthy product. But this, you can eat it—I mean you can easily—how many servings for it? Ten? Can you believe that this contain 60 grams of fat, this is a no brainer in this whole container, that’s how creamy it is.
So let’s try the Tribe or how ever you say it. It doesn’t jump out of it at all. Blanching with the chip and these aren’t flavored chips. I actually toasted them. You don’t get much from that at all. There’s not much flavor going on and the slightest. The Cedars, which I think—I felt like I had an artificial garlic taste—I still get that but the pronunciation which was completely the wrong word. The pronouncement—that’s just not going to happen—the chickpea flavor jumps out on this one. This one, the Tribe just sort of blends in with the chip, it really didn’t do much for it. You have much less fat in this one than this one. It looks like—so maybe that’s just—maybe they don’t have as much oil in here. I don’t know. But this one again, get the hummus flavor. You can eat in the back—you can take a hummus and make it yourself. Generally, extra lemon into it and spread it thin and make fish taco with it and I think it would be great with that also.
So by far, my favorite is the Sabra Mediterranean, richer, smoother and tastier and I’ve got to agree with them. It really is. Second is the Cedars, so that’s it. We have the Sabra, the Cedars and then the Tribe at the end of the day coming in third. Thanks for watching and tune in again.
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