Yalla Organic Hummus & Grill
222 Post Road
Fairfield, CT 06824
(Title Reference: What does “yalla” mean?)
Yalla Organic Hummus & Grill
222 Post Road
Fairfield, CT 06824
(Title Reference: What does “yalla” mean?)
In the battle for snack supremacy, the competition is fierce, but a few front runners have emerged from the pack. Potential winners are obvious from any vantage point in the bleachers, if you just take a moment to look at the odds. Think back and try to remember the last time you attended a decent party that didn’t have a bottomless bowlful of hummus on display, for starters. And what would Taco Tuesday be without nacho cheese in ample supply- Maybe just Tortilla Tuesday? All bets are off when it comes to picking a winner between the two, but I think I have a solution that neither side would see as a compromise.
Nacho hummus, bearing all the cheesy, spicy decadence of a good queso dip with the more substantial heft of a chickpea spread. The two rivals complement and contrast one another with surprising ease, a natural union that has been long overdue.
Whether you smear it in a pita, thin it out to drizzle on corn chips, or just set it out with cut vegetable crudites and let the crowd go wild, it’s a fool-proof formula deserving of a gold medal.
Once relatively unheard of in the US, the popularity of hummus has risen to astronomic new heights within the condiment hierarchy. Now rivaling longtime champions ketchup and salsa for top honors, it’s more noteworthy when you can’t find this beloved dip at any establishment selling food. No where is the craze made clearer than in the mainstream marketplace, where even corner store bodegas are likely to carry at least one or two brands. For that matter, there’s a good chance you can even scrounge up a package of the creamy chickpea puree at your local drug store, right alongside the emergency rations of plain saltine crackers and white bread. It’s impossible to escape, as if anyone would ever want to, but such an overwhelming abundance of options does make it challenging to weed out the winners and losers in the field.
Hope Hummus sets itself apart from the pack by blending up unique yet approachable flavors that offer a delicious departure from the average bean dip. Sure, there’s still the austere plain and garlic options for the traditionalist, providing a solid standby for the pickiest palates, but greater gustatory adventures await the more intrepid eater. Heat things up with Thai Coconut Curry or Sriracha hummus, or explore new territory entirely with sweet Dark Chocolate hummus.
Though I can’t claim to have experienced the full range of inventive combinations, it’s only a matter of time before I can hunt them down, since my initial experiences have proven so gratifying. Picking favorites is never easy, but I need to give a special shout out to the Kale Pesto hummus, which combines everyone’s favorite leafy green superfood with basil pesto, lending vibrant, fresh flavor to this coarse blend. Primed for any party platter, it also strikes me as a promising candidate for enlivening creamy pasta sauce or topping a bowlful of piping hot tomato soup. Speaking of hot, Spicy Avocado hummus lights a smoldering savory flavor with piquant jalapeno peppers, tempered by creamy avocado. Though not nearly a five-alarm fire, it certainly boasted a well-defined spice that would appease any heat seekers in the crowd.
In this booming category, surprisingly few variations can be found on the classic staple, despite increasing demands. Hope Hummus is one company clearly thinking outside the plastic tub while always emphasizing high quality, organic ingredients. For a quick fix snack, consider branching out and trying their fresh twists on hummus next time.
“Have you heard of HUMMUS?” you might ask of a caveman recently unearthed after a million-year marathon nap. Now as ubiquitous as ketchup or salsa, hummus has managed to surpass all cultural boundaries, weaving its way into the homes and hearts of food lovers worldwide. What might be a more relevant question in this day and age is “Have you heard of MASABACHA?” Hummus’s lesser-know cousin should rank just as highly on the snacking scale, and yet somehow lacks the same renown, barely registering as a blip on the radar. Depending on your circle of friends, it might also be referred to as msabbaha, musabbaha, or even mashausha. Consider it deconstructed hummus, replete with whole chickpeas and a tangy lemon tahini sauce to bind them all together. From that base, the sky’s the limit; fancier, more fun renditions include everything from pine nuts and paprika to a smattering of herbs and hard-boiled eggs. When you can choose your own adventure with such savory results, what’s not to love about this chunky chickpea dip?
Although I would never be so bold as to say that there’s room to improve on the classic, I would venture to suggest that there’s always room to innovate. Instead of serving up the tried and true masabacha with bread and the standard accoutrements, let’s skip the middleman and combine the whole array of irresistible flavors. Bean-based bread is nothing new, but this particular yeast-risen loaf is a veritable ode to the humble legume, employing both chickpea flour and whole, seasoned and roasted garbanzo beans. Richly spiced with cumin, coriander, and my current favorite, smoked paprika, the aroma that engulfs the kitchen as it bakes is positively maddening. Just try not to tear into the hot, freshly baked loaf right away- it genuinely does improve with just a bit of patience. The spices take their sweet (and savory) time to mingle and for them to reach their collective peak of flavor, so it’s important to sit by and let it cool completely before diving in.
It is with great pleasure that I’m sharing this magnificent baked good in honor of the 9th Annual World Bread Day. I haven’t missed a single celebration since the birth of BitterSweet, and I don’t intend to sit out for one yet! Although I hate picking favorites amongst recipes, this entry definitely ranks highly on my list of most crave-worthy submissions thus far. Be sure to check out the roundup coming in the next few days for more yeasted inspiration.
3 Cups White Whole Wheat or All Purpose Flour
1/2 Cup Chickpea Flour
1 Teaspoon Lemon Zest
1 Teaspoon Smoked Paprika
1 Teaspoon Dried Parsley
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Ground Coriander
1/4 Teaspoon Dried Oregano
1 Tablespoon Light Agave Nectar
1 1/2 Teaspoons Salt
1 Packet Dry Active Yeast
1 1/4 Cups Warm Water
1/4 Cup Olive Oil
2 Tablespoons Tahini
1 Cup Crunchy Roasted Chickpeas, Store-Bought or Homemade
1/4 Cup Toasted Pine Nuts
Mix together both flours with all of the herbs and spices in a large bowl. Separately, whisk together the agave, salt, yeast, warm water, oil, and tahini. Once fully blended, let the mixture stand briefly until the yeast reawakens, becoming active and frothy. pour the liquid ingredients into the bowl of dry, and mix well. Now would be a great time to pull out the dough hook attachment on your stand mixer if you have one, but no matter your equipment, stir thoroughly to bring the dough together with no remaining dry patches. The resulting dough should be fairly soft, but continue to knead it until smooth, elastic, and somewhat tacky; about 15 – 20 minutes by hand or 10 – 15 minutes by hook, with the mixer on the lowest setting.
Lightly grease a large, clean bowl. Shape your kneaded dough into a smooth ball before dropping it in, rolling it around lightly to coat it with the oil. Cover loosely and and let it rest in a warm, draft-free place until doubled in volume. This could take anywhere from 45 minutes – 1 1/2 hours, depending on your climate.
Grease an 8 1/2 x 4 1/2-inch loaf pan and set aside. Once properly puffy, turn the dough out onto a lightly floured surface and use your knuckles to gently work through the air bubbles. Add in the chickpeas and pine nuts, kneading the whole loaf until the goodies are completely worked in and well-distributed. Work the dough into a rough rectangle no wider than the length of your pan, and roll the dough up into a neat cylinder. Place the dough log into the pan, seam side down, and let rest for another 30 – 60 minutes, until approximately doubled in size, or until it’s peeking about 1/4-inch over the rim of the pan. While you’re waiting, begin preheating your oven to 400 degrees.
When the loaf is fully risen and the oven has reached the proper temperature, slide the pan into the oven. Immediately drop the heat down to 375 degrees and bake for 30 – 40 minutes, until deeply golden brown all over. Let cool in the pan for about 10 – 15 minutes before turning it out onto a wire rack to finish cooling. No matter the temptation, all it to come all the way down to room temperature before slicing and enjoying.
Makes 1 Loaf
Now where did I put that recipe? My filing system is hardly fool-proof, and probably completely incomprehensible to anyone other than me, but rarely do I lose recipes entirely. All works in progress are always digital, at least, so there aren’t a hundred scraps of splattered and stained paper piled high on tables or shoved into desk drawers. Most are now carefully organized into the graciously all-inclusive cloud, always searchable and instantly backed up, putting my anxious mind at ease. That’s why it’s confounding when things still slip through the cracks, despite the care taken to prevent such disasters. Misplacing a recipe for something as stunningly delicious as this hummus recipe, for example, was nearly a snacking tragedy.
Dramatic words indeed, but this particular mash-up of both that beloved garbanzo bean spread and cool, creamy cucumber tzatziki exceeded even my own expectations from the very first batch. Lighter and fresher than the typical dip, crisp cucumbers added textural contrast so often missing from hummus. Zesty lemon and dill brightened the flavor profile considerably, imparting an unmistakably summery flavor, even if made in the heart of winter. I had made it numerous times before and thought for sure that such a winning savory delight must have surely made it on the blog already. Searching through the archives turned up precisely zero matches though, much to my growing fear, and the hunt was on. Nope, not in the aforementioned cloud. Not on the laptop. Not on the external hard drive. Not even published anywhere- Which it truly deserved to be. How could I let something as wonderful as that hummus go extinct?
Dejectedly accepting that it was gone for good, it was only then that the recipe found me. Hiding in the darkest corner of the desktop computer, in a long forgotten file, there it sat, waiting patiently to see the light of day. Introductions are long overdue, but thank goodness you can finally meet the one that almost got away. Snatch up the recipe and save it well! After trying it just once, you’d feel the sting of longing if you misplaced it, too.
For all the progress made in creating better tasting, readily available, and even more affordable vegan cheeses, it’s surprising that one company still has a near monopoly on the meltable “cheese” market. The greatest test of any cheesy substitute, it’s a true feat of food engineering that not many achieve with flying colors. Happily, that doesn’t mean that all the other players are out of the game- Far from it, as evidenced by Galaxy Foods‘ latest bold entry to the arena, Vegan Shreds. Proclaiming that it “Melts and Stretches” right on the package in no uncertain terms, highlighted in red for maximum impact, such a statement clearly issues a challenge to consumers, daring them to try for themselves. Putting these new shreds to the test, I was more than willing to take on that challenge.
Far from new to the field, Galaxy has been pumping out the cheesy imposters for decades, ranging from blocks to slices to “Parmesan” sprinkles, but the shreds are their most noteworthy creation yet. No bones about it, I was not impressed by previous product lines. Though slowly improving throughout the years, I couldn’t shake a certain waxy aftertaste that seemed to plague every sliceable or pre-sliced option. So it was with great trepidation that I approached the two new available flavors: Mozzarella and Mexican-Style Shreds.
Classic French onion soup made an ideal canvas to test both flavor and true meltability of the Mozzarella shreds. Popping the “cheese”-covered wedges of baguette under the broiler, it was a true delight to see pale beige ribbons effortlessly collapse into a bubbling layer of molten lava-like goo. No careful cajoling necessary to prevent premature burns, it behaved admirably and lived up to its lofty assertions of melting with ease. Providing genuinely cheesy flavor, it deserves high marks for the actual taste as well, but I could hardly suggest that it would fool a true dairy devotee.
Cheddar is usually the second standard, but much to my surprise, Galaxy threw a true curve ball for their next move. Submitting a Mexican-Style shred instead, there’s nothing else on the market that attempts to fill such a void. Blending brighter orange-tinted strips into the mix, it’s a pleasing color combination on top of any food, such as my Cincinnati-style chili*, but I’m afraid to say that I couldn’t detect much difference in flavor from the Mozzarella shreds. If eaten carefully, piece by piece, the orange shreds might have a slightly sharper taste, almost like a mild cheddar… But who really eats their food like that? It would take hours to get through a meal if we were all separating the tiny pieces of “cheese” on top of a dish.
Though I can’t necessarily recommend one flavor over the other, I can enthusiastically recommend the Vegan Shreds on the whole. Performing just as promised, it’s an excellent alternative to Daiya, which is a very welcome change of pace. I can’t declare a winner to this battle just yet, but it’s good to see them both on a level playing ground at last.
With a good amount of extra cheese leftover from this trial run, I knew immediately what to do with it. A comforting indulgence that I’ve been making for myself for years now, it’s finally become something worthy of serving to others, now that these shreds no longer scream “fake vegan substitute!” from the rooftops. Filed under my favorite recipe digital folder, “Junky Eats,” this Broccoli and “Cheese” Hummus truthfully isn’t deserving of such categorization, but it certainly tastes suitably indulgent. Pure comfort food, I love eating it warm with toasty pitas, but it also makes an ideal party dip, chilled and ready to please for summer soirees. Chill and serve it on ice- the cheesy shreds won’t seize or become gritty once blended, leaving the texture lusciously smooth. Plus, you get to painlessly sneak another green vegetable into your daily diet.
*By no means would I ever claim my rendition is authentic Cincinnati chili, as true Ohio natives often shun the inclusion of beans. Also, note that the chili was almost completely cool by the time I took the picture, and thus the shreds didn’t have enough heat to melt and this is the correct look for classic Cincinnati chili regardless.