texasmama Posted April 10, 2015 Share Posted April 10, 2015 Yep. I'm the one who keeps putting signs on it. :P That was YOU??? 2 Quote Link to comment Share on other sites More sharing options...
kristi26 Posted April 10, 2015 Share Posted April 10, 2015 We eat that brand as well. Thankfully, it seems to just be the classic variety that is affected. I get the super spicy, which I love. :) Thanks for the heads up! Quote Link to comment Share on other sites More sharing options...
*Lulu* Posted April 10, 2015 Share Posted April 10, 2015 That was YOU??? Like you doubted Quote Link to comment Share on other sites More sharing options...
kahlanne Posted April 10, 2015 Share Posted April 10, 2015 I have a question Bill. Since you stated that Sabra is just bean dip, is there a such thing as "real" pine nut hummus? Or is that just a glorified Sabra bean dip too? The pine nut hummus is my favorite with the classic being the least favorite. I know nothing about hummus really but I do love a great bean dip. LOL. Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted April 10, 2015 Share Posted April 10, 2015 I don't care if foodie purists like it or not. I like Sabra and my kids like Sabra and I'll continue to get it as long as it encourages them to eat more veggies. 2 Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 10, 2015 Share Posted April 10, 2015 I have a question Bill. Since you stated that Sabra is just bean dip, is there a such thing as "real" pine nut hummus? Or is that just a glorified Sabra bean dip too? The pine nut hummus is my favorite with the classic being the least favorite. I know nothing about hummus really but I do love a great bean dip. LOL. I was going to say that that "if you enjoy Sabra bean dip, eat it", but now that Jean has labeled me a food purist I may dig in my heels :D Bill 4 Quote Link to comment Share on other sites More sharing options...
school17777 Posted April 10, 2015 Share Posted April 10, 2015 Since the talk of whether Sahara is real humus or not, I don't have Sahara in the fridge, but I do have the store brand. I think it tastes like my homemade version, but since it is packed in small packs, lasts longer (only two of us eat it here). The ingredients in the store brand are: chick peas, filtered water, tahini (sesame seed paste), olive oil, lemon juice, garlic puree, sea salt, citric acid, cayenne. That seems to meet the requirements to be considered humus. What are the ingredients in Sahara? Quote Link to comment Share on other sites More sharing options...
happi duck Posted April 10, 2015 Author Share Posted April 10, 2015 In the spirit of bumping this thread in case the recall information helps someone... Is homemade hummus better with beans cooked from dry or are canned beans fine? Also, I read once that taking the sort of papery layer off each bean was worth the trouble to get a super smooth hummus...I've never tried it, anyone btdt? Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 10, 2015 Share Posted April 10, 2015 Since the talk of whether Sahara is real humus or not, I don't have Sahara in the fridge, but I do have the store brand. I think it tastes like my homemade version, but since it is packed in small packs, lasts longer (only two of us eat it here). The ingredients in the store brand are: chick peas, filtered water, tahini (sesame seed paste), olive oil, lemon juice, garlic puree, sea salt, citric acid, cayenne. That seems to meet the requirements to be considered humus. What are the ingredients in Sahara? No olive oil. The use some cheap vegetable oil (memory fails as to which one), No lemon juice. They use citric acid as a souring agent. Then they whip it into an ultra processed texture. Bill (not a fan :D) Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 10, 2015 Share Posted April 10, 2015 In the spirit of bumping this thread in case the recall information helps someone... Is homemade hummus better with beans cooked from dry or are canned beans fine? Also, I read once that taking the sort of papery layer off each bean was worth the trouble to get a super smooth hummus...I've never tried it, anyone btdt? The canned beans are too soft IMO to make great hummus. Starting with dried beans is best. Removing the skins is ideal for best texture. If you but a batch of beans in a large bowl of water, place the bowl in a deep sink with water running slightly from a spout, and then rub the chickpeas between ones flattened hands (rubbing back and forth) the skins will separate and float to the top of the water and will either go over the side of the bowl, or can be scooped off and disposed. De-skinning only takes a couple of minutes as does improve the texture vs bringing with the skin on. Bill Quote Link to comment Share on other sites More sharing options...
Beaniemom Posted April 10, 2015 Share Posted April 10, 2015 No olive oil. The use some cheap vegetable oil (memory fails as to which one), No lemon juice. They use citric acid as a souring agent. Then they whip it into an ultra processed texture. Bill (not a fan :D) They use soybean oil. However, if my underweight, hypoactive thyroid, picky eater will eat it then it's okay with me. Quote Link to comment Share on other sites More sharing options...
happi duck Posted April 10, 2015 Author Share Posted April 10, 2015 The canned beans are too soft IMO to make great hummus. Starting with dried beans is best. Removing the skins is ideal for best texture. If you but a batch of beans in a large bowl of water, place the bowl in a deep sink with water running slightly from a spout, and then rub the chickpeas between ones flattened hands (rubbing back and forth) the skins will separate and float to the top of the water and will either go over the side of the bowl, or can be scooped off and disposed. De-skinning only takes a couple of minutes as does improve the texture vs bringing with the skin on. Bill Thanks for the information! Good to know about canned chickpeas being softer. I've never cooked chickpeas so I can imagine I might have boiled them to death trying to match the canned. Also, the way you describe taking off the skin sounds totally doable! Any wisdom on food processor versus vitamix? Quote Link to comment Share on other sites More sharing options...
school17777 Posted April 10, 2015 Share Posted April 10, 2015 No olive oil. The use some cheap vegetable oil (memory fails as to which one), No lemon juice. They use citric acid as a souring agent. Then they whip it into an ultra processed texture. Bill (not a fan :D) In this case, it sounds like the store brand is a winner! Quote Link to comment Share on other sites More sharing options...
texasmama Posted April 10, 2015 Share Posted April 10, 2015 Like you doubted <sigh> I try hard to keep a brave face. 1 Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 10, 2015 Share Posted April 10, 2015 Thanks for the information! Good to know about canned chickpeas being softer. I've never cooked chickpeas so I can imagine I might have boiled them to death trying to match the canned. Also, the way you describe taking off the skin sounds totally doable! It is a matter of taste. Like pasta, I like it when the chickpeas still have a little bit of tooth. Not raw or under-cooked, but not mushy. Some people like to use a wee bit of baking soda in the water. i don't find it necessary here, but you could experiment. Any wisdom on food processor versus vitamix? Not really. I like the food processor. I have a feeling a Vitamix run for too long would give the hummus a whipped texture like Sabra. But then, some people like it that way. I don't have a Vitamix, but may have to experiment with the new Ninja 1000 ( Nutra Bullit-style) blender the wife purchased recently. I'd give it whirl. Bill 1 Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted April 10, 2015 Share Posted April 10, 2015 In honor of this thread, I'm having some Sabra classic hummus (with a safe code) and veggies and (gasp! Bill avert your eyes) tortilla chips. 5 Quote Link to comment Share on other sites More sharing options...
marbel Posted April 10, 2015 Share Posted April 10, 2015 In honor of this thread, I'm having some Sabra classic hummus (with a safe code) and veggies and (gasp! Bill avert your eyes) tortilla chips. We ate some of the Sabra pine nut pseudo-hummus with Stacy's pita chips for lunch. So delicious! 3 Quote Link to comment Share on other sites More sharing options...
school17777 Posted April 10, 2015 Share Posted April 10, 2015 In honor of this thread, I'm having some Sabra classic hummus (with a safe code) and veggies and (gasp! Bill avert your eyes) tortilla chips. Don't forget to drink your k-cup coffee! Quote Link to comment Share on other sites More sharing options...
school17777 Posted April 10, 2015 Share Posted April 10, 2015 At least now we know what dip to bring to events when we think there might be chance to "pass the bean-dip". 6 Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted April 11, 2015 Share Posted April 11, 2015 Don't forget to drink your k-cup coffee! I'm afraid that I'm such a food Neanderthal that I don't even drink coffee. But I have had K-cup hot chocolate at the doctor's office! Quote Link to comment Share on other sites More sharing options...
Audrey Posted April 11, 2015 Share Posted April 11, 2015 This Sabra "bean dip" is NOT HUMMUS in any case. Hummus is made with olive oil and lemon juice (in addition to chickpeas and tahinah), but Sabra contains neither. The texture (ultra-whipped) is also way off. Don't like it with or without listeria. It is bean dip, not hummus. Bill :iagree: Sing it, brother! ETA: I don't even know what this abomination called Sabra is. I've never bought or eaten a bought hummus in my life. I just believe in the sanctity of a real hummus. Amen. Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted April 11, 2015 Share Posted April 11, 2015 What this thread is missing now is this video: All About That Paste (I am glad that the poster whose child got sick is doing ok) -signed a gal who makes awesome homemade hummus but also occasionally hits up Trader Joes for hummus or (gasp) gets the Sabra at Costco (it's big, it's cheap, it's tasty enough whatever the hellz it is). The flavors Sabra offers are wacky though sometimes. And some of them are just plain wrong. My husband, oh he of the super palate, was unable to tell the difference between my skin on chickpeas and my skin off chickpeas versions. As such, I have better things to do than skin chickpeas. Because, really?! 8 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted April 11, 2015 Share Posted April 11, 2015 I just figure the skins are healthy or roughage or SOMETHING and removing them would be a nutritional disservice to my family. I'm also in the food processor camp. I don't want hummus the texture of baby food. Heck, I even mix in a handful of whole chickpeas now and again to give the hummus some textural interest. 4 Quote Link to comment Share on other sites More sharing options...
happi duck Posted April 11, 2015 Author Share Posted April 11, 2015 That video is hysterical!! It's spooky how perfect it is for this thread!!! Quote Link to comment Share on other sites More sharing options...
happi duck Posted April 11, 2015 Author Share Posted April 11, 2015 Dd and I and are inspired to work on perfecting homemade hummus! Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted April 11, 2015 Share Posted April 11, 2015 That video is hysterical!! It's spooky how perfect it is for this thread!!! I died laughing at the label on one of the "silcone hummus cups"...black bean avocado white people hummus. Hifreakinglarious. 5 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted April 11, 2015 Share Posted April 11, 2015 It is a matter of taste. Like pasta, I like it when the chickpeas still have a little bit of tooth. Not raw or under-cooked, but not mushy. Some people like to use a wee bit of baking soda in the water. i don't find it necessary here, but you could experiment. Not really. I like the food processor. I have a feeling a Vitamix run for too long would give the hummus a whipped texture like Sabra. But then, some people like it that way. I don't have a Vitamix, but may have to experiment with the new Ninja 1000 ( Nutra Bullit-style) blender the wife purchased recently. I'd give it whirl. Bill Hahahahaha! Give it a whirl! Good one! 1 Quote Link to comment Share on other sites More sharing options...
texasmama Posted April 11, 2015 Share Posted April 11, 2015 That video made me spit coffee! (From a Keurig, though not a K cup because I use pod-like things but my dog was spayed at a year of age and we use Singapore math so I should get some sort of credit that balances it all out) :D Quote Link to comment Share on other sites More sharing options...
Heathermomster Posted April 11, 2015 Share Posted April 11, 2015 SCORE! We have an unopened container with a contaminated SKU. Why can't this be like the lottery, where you get $50,000,000 instead of listeria? Thank-you OP for posting the info. 2 Quote Link to comment Share on other sites More sharing options...
happi duck Posted April 11, 2015 Author Share Posted April 11, 2015 I died laughing at the label on one of the "silcone hummus cups"...black bean avocado white people hummus. Hifreakinglarious.This part contributed to why last night I had to gather the family around my phone to watch the video! Eta: I am craving tabouli! 2 Quote Link to comment Share on other sites More sharing options...
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