NY Pix Morning News

Get A Free Hummus Sundae From Chef Colombe Jacobsen
August 28, 2009
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On August 30, Union Square Park will be transformed by Sabra Hummus Co. for the second year in a row into a outdoor Mediterranean Café -- the final leg of an 11-city tour.

Colombe Jacobsen will be on hand cooking up fun recipes with New Yorkers and passing out thousands of free "Hummus Sundaes." As a preview to the event, Jacobson stopped by the studio to make a a Red Pepper Couli and Hummus Ravioli using an assortment of quick and easy tips that embrace healthy oils and exotic spices.

Jacobsen recently appeared on the Food Network in season 3 of The Next Food Network Star; she is best remembered for her creatively healthy approach to everyday meals. Named in 2007 as one of Shape Magazine's "Woman who Shape the World," Jacobsen also coordinates Harvest Time, a non-profit in Harlem that teaches children nutritious, yet practical cooking techniques and recipes.

For more information, visit www.sabra.com.

The Skinny Plate

Sabra Hummus Roasted Red Pepper
August 21, 2009
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Sabra hummus always has the prettiest presentation. The center is garnished with lots of red peppers and the color of the hummus is a creamy red color. The texture is consistent with the other Sabra hummus I’ve tried in the past — rich, smooth and really creamy. I’ve had hummus where the texture is grainy. Yuck! The red pepper flavor along with other spices complemented each other well. The red pepper flavor is not overwhelming, but I wish it could be a little stronger. Because of the nice and creamy texture, I like it on my Alternative Pita Bread and inside my “crack wraps.” Hummus goes well with practically everything. Fresh veggies and Ak Maks are my other favorite hummus dippers. Costco has the best deals for Sabra hummus. You get a ginormous tub for only $5.99. I usually freeze half of the tub in little single serving sizes and leave the other half of the tub in the fridge. That gives me plenty of time to enjoy my hummus without feeling rushed to finish it before the expiration date.

Sabra has so many flavors I want to try. Doesn’t these names sound appealing? Cranberry & Fig, Sun-dried Tomato, Caramelized Onion, Chipotle, and Peppradew. Those are the new flavors Sabra just came out with. I haven’t even gotten a chance to try out all the original flavors yet and now you are telling me you have NEW flavors. Need to catch up. Would I buy the Roasted Red Pepper flavor again? Probably not since there are so many other Sabra flavors to try and I like the Roasted Garlic Flavor more. Of course, there are other lower in calories hummus out there on the market, but I like the smooth and creamy texture of Sabra so much that I don’t mind the extra calories.

One serving of 2 tbsp is 70 calories, 2 WW, 6 grams of fat (1 gram saturated), zero cholesterol, 120 milligram of sodium, 3 grams of carbohydrates, 1 grams of fiber, 0 grams of sugar and 1 gram of protein.

Retails: $4.49 per 10 ounce tub @ Pavilions
My Cost: $2.99 (on sale)
Calories: 70 per 2 tbsp
WW: 2

Sabra August Blog Watch

Off Her Cork
Nibbles....View Article

Savvy Scoop
Surprise Your Man With A Romantic Date Without Breaking the Bank...View Article

Phab Lifestyle
Sunday, Busy Sunday...View Article

LTH Forum
Hummus, A Love Story...View Article

VegNews Magazine Newsletter

Product Review
Sabra Spinach and Artichoke Hummus

No joke: Sabra makes some of the tastiest, most unique hummus you’ll ever experience, store-bought or otherwise. Admittedly a bold claim, but one bite of the Spinach and Artichoke Hummus paired with pita bread, fresh veggies, or simply by the spoonful, will send you soaring towards chickpea-powered enlightenment. We can't get enough of the luxurious, silky smooth base—you won’t believe the texture—that explodes with the perfect balance of lemon and garlic. Next, spinach, artichoke, peppers, and a unique blend of spices transform traditional hummus into a flavorful all-star spread. Whatever you pick as your medium, be it a cool cuke sandwich or teeny crostini, you might want to go ahead and get two tubs.

Kahunas Food and Wine

Hummus Taste Test Tuesday
Sabra, Tribe & Cedars
Episode 57

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

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

See who wins and who loses!

Here is a little Wiki for you!

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

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

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

The Lowell Sun

The Folk Report
The pros and cons of this year's festival
Updated: 07/29/2009 09:11:02 AM EDT

Now in its 23rd year, the Lowell Folk Fest is all grown up. From its first grass-roots note to the giant, thriving, weekend-long bash, each year ushers in a host of new acts and inevitable changes. Some we applaud, some leave us wondering. All we take with a grain of salt. This is our festival too and our annual report of LFF '09 takes a constructive look at the last weekend in July.

What worked:

* From Tuvan throat singers to Irish reels, the variety of music was very strong.

* The Folk Festival Web site was updated with parking lot closures all weekend. Helpful to the out-of-town visitor.

* Signers at Boarding House Park prove this festival has a heart and cares about the hard-of-hearing.

* Musical workshops are a true educational experience that continue to draw scholars and amateurs alike.

* Food was available in different areas, not just one food court and there were plenty of bathrooms.

* The Sabra hummus Mediterranean area offered free samples and comfortable seating on a hot day.

* The Shattuck Street family area, especially the drumming area, was a hit with the small set.

* The face painter in the Art in the Courtyard area made every kid look like he or she had just stepped off stage in character as Batgirl or the Incredible Hulk.

* Mayor Edward "Bud" Caulfield leading the opening night parade, a colorful wave streaming out of JFK Plaza, stirred the civic-pride juices.

* The flag-raising ceremony added ethnic flair to Friday's opening and should become a regular tradition.

* Dedicated clean-up crews kept the site looking tidy despite the crowds.