Posted on 02/05/2017 3:13:10 PM PST by Eleutheria5
JTA - The student government at University of California voted to approve a resolution calling for the removal of Sabra brand hummus from campus dining services.
The resolution passed last week by a vote of 13 to 0 with one abstention. The removal was requested because the Sabra company’s joint owner is the Israel-based Strauss Group, which allegedly supports the Israeli military.
The resolution was supported by the campus organization Students for Justice in Palestine.
The resolution is not enforceable, and the UC Riverside administration says it has no plans to remove the hummus.
“Sabra Dipping Company is owned by two independent global food companies- PepsiCo, based in the U.S. and Strauss Group, which is headquartered in Israel,” Sabra Spokeswoman Ilya Welfeld said in a statement issued to local NBC affiliate NBC4.
“Each company is a separate entity and independent company,” she said, adding that Sabra has “no political positions or affiliations.”
.....
(Excerpt) Read more at israelnationalnews.com ...
Yep, we can’t co exist.
i am not expert enough to answer your question but surely someone else here will be.....
smile smile
meanwhile, here’s a lady who says her recipe is as good...
(assuming anyone wants to DIY). I note she uses olive oil..
http://sweetannas.com/2011/04/copycat-trader-joes-mediterranean-hummus-recipe.html
I’ve tried a couple of Sabra flavors and all I can say is yuck!
I was introduced to hummus by my sister in law who makes the best. No unnecessary ingredients. Just chickpeas, a little garlic, fresh lemon juice, salt and olive oil (if I remember correctly) that spoiled me for anything else.
The closest I can find is our local Blue Moose brand. I don’t know if they sell outside of Colorado, but if they do, I highly recommend their original hummus.
That’ll teach God, they think.
It looks good. I hadn’t even thought that it may have been extra lemon juice that made the stuff I used to get so good. Thanks!
great!
i’ve always liked a little lemon juice in hummus, it is a pretty well known additive for hummus
A friend of mine raises rapeseed in North Dakota. He will not eat canola oil. Period!!
He accidentally left some in a skillet at hunting camp over the winter. When he and another fellow went to clean up in the spring, the other guy told him he would never get the canola out of the skillet. He did, but it took a wire brush on a grinder and ruined the pan.
After he related this to me, I have joined him, in the boycott as well as educating as many as possible.
This info is just my opinion. Do with it what you will.
I don’t care for hummus either but my kiddos love it. I buy quite a bit for the girls and grandkids to snack on and it’s partly because I’ve been aware of the Israeli connection for quite some time. So many companies need boycotting, it’s nice to find one with a healthy product to support.
For myself, I make plain homemade bean dip for me. The offspring must think it’s too ordinary but it’s nice to spoil them when we meet.
Time for me to eat twice as much Sabra hummus.
I have had hummus; but not in a long time. Remind me what it
is made from? I like it best I remember; and it’s also
good protein I think.
It’s like a dip or spread, made from chickpeas and tahini, flavored with garlic, lemon juice, and usually cumin. People also add other things, but that’s the ‘basic’.
See faithhopecharity’s post 42 for what looks like a very good basic recipe.
They should all boycott Intel....largely an Israeli company.
But oh, wait—they couldn’t use PC’s, Laptops, or Cell phones then....
Oh well.
Oddly enough, this “israeli” humus is hard to find here in Israel. So I don’t know what kind of oil is in it. I buy the kind with the largest measure, achala usually. Kilo, kilo and a half, whatever. Then I add whatever topping I want to it. Why pay twice as much for pine nuts or schug topping when I can get a kilo for 12 shekels and a small jar of schug for five and then add them together as I like. Fresh hot peppers are my favorite, on whole wheat crackers, along with fresh garlic. My wife still digs me, despite the breath.
Absollutely. After all Sabra is a US company which to my knowledge has no non-US plants. Kind of puts a lie to the BDS boycott of Israeli products. But then as of a few years ago it's majority owners are an Israeli company, bad, and PepsiCo. The worst is was founded by a New York Jew.
I didn’t know about ‘schug’; it looks good, if it’s like this (?):
https://www.fromthegrapevine.com/israeli-kitchen/recipes/how-make-schug-mediterranean-hot-sauce
That’s one recipe. It comes in green, too. The most powerful pepper I ever tasted was Scottish Bonnet, and I’ve seen someone making schug out of that.
Now that I think of it, some of the Sabra hummus comes with a dab of red pepper-stuff in the middle.
De-spicified for delicate western palates. The real, triple-x-rated, keep-water-and-bread-handy schug has got to be homemade or bought separately. It’s an acquired taste.
Yes, I’m sure that the things in our grocery stores are geared toward US palates, and toned-down.
We’ve got “Ghost Pepper” and “Carolina Reaper”, in the US. But it seems to me that beyond a certain point, you aren’t really tasting anything, you’re just feeling sear ;-)
We made “Eggplant Caviar” tonight - sort of like Baba Ganoush, without the Tahini. Most recipes that you’ll find make it very mild, but it’s another dip that you can make hot or not, as you like, and we use cayenne (lots!) and paprika.
Endorphins all over the place :-)
What pepper do you use for the green schug? It looks like Sabra uses jalapenos.
There’s a banana-shaped green pepper that’s powerful when fresh. Cyrano peppers are also great. As for Scottish Bonnet, it should have a radioactive symbol warning away the unsuspecting.
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