![]() ![]() When Ronen moved on to Marea, the two kept in touch, bonding over a desire to break out of the parameters of classic fine dining. “He blew us all away with his hummus,” Nick told me. Ronen was a terrific line cook, but he became something of a legend for the homemade hummus he would serve at family meal. The company was founded in Washington, DC in 2016, in the basement of a Jewish deli, the creation of Nick Wiseman and Ronen Tenne, a pair of cooks who met working the line under Michael White at Alto in NYC. Which really makes the product that much more interesting, right? The people behind it. (Photo by Scott Suchman).īut friends, Little Sesame is not just great hummus, there’s quite a cool story behind it too. ![]() I am getting serious mom points.Ī stack of Little Sesame’s delicious freshly spun hummus. I send a pita and a half-pint to school with the kids for lunch weekly now. You can try the Classic, the Jammy Tomato, or the Caramelized Onion, but my favorite is the Herby Jalapeno it’s got a nice kick. ![]() Lemon juice is its only stabilizer and its added in just the right amount to bring up the flavor of the small list of ingredients. It’s rich and velvety, smooth and creamy, far more silken in texture than the airy fluffy sort you might be used to. It’s freshly spun in small batch hummus from organic regeneratively-farmed chickpeas. And my life improved, simply because now I can have amazing hummus any time I want it. Sure, I can find hummus on par with the shuk at places like Shukette, Laser Wolf, Taim, Edith’s, Reunion, Miriam, and many other wonderful Arab-Israeli restaurants around the city, but from the grocery store it was not as easy. I also came home with an understanding that much of the packaged hummus sold in our local groceries is, well, not so good. ![]()
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