![]() ![]() That’s not to put it lightly though, hummus will still and forever be a gem to the world.Įma’s hummus stood out when it came to presentation, albeit it’s impossible to taste presentation. The tradeoff is that the shelf life of homemade hummus won’t be as long as you’d hope.īut at the end of the day, they’re both made with the same ingredients: chickpeas, garlic, tahini, lemon juice and cumin. Whereas homemade hummus will allow you to alter the recipe and grant you access to make as many changes as you’d like to it. Most times, hummus made in facilities will generally follow a set of recipes that require them to make hummus in large batches and use additives for preservation purposes. I guess you can tell the difference between store-bought and homemade hummus people like to use the term “fresh” when describing the taste of homemade hummus. The taste wasn’t entirely horrible, but funny enough, there are multiple brands on the shelf to choose from, which comes with a harsh veracity: most of them are made in facilities and others are homemade. When I tried hummus for the first time (before coming to Ema), it was sealed in a plastic container and placed on the shelf in a grocery store. For most, it’s a generic, common reaction that merely says, “It’s good enough.” If you’re lucky, you’ll see the flaring of nostrils, with eyebrows raised and a look of glee. People have their own palates for food some like to explore new things-others are conservative and stick to what they know best.Īnd seeing people’s faces when they’ve tried new food is fascinating. ![]() “This is so good,” my friend said after he stuffed his mouth with pita bread-smeared hummus. On the corner of West Illinois and Clark streets, outside of the Loop and smack in the middle of River North, sits a restaurant with an elegant entrance consisting of a classy revolving door that welcomes you to Ema. ![]()
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