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Kosher Bites

Hummus, not a traditional Jewish food,
is making its way into the kosher market.

JILL DAVIDSON SKLAR STAFF WRITER

ummus is not a tradition-
ally Jewish food.
By that, we mean that
you don't normally see it
bearing the Manischewitz label,
serve it with brisket or eat it at a
bris. Your beloved bubbie most
likely didn't have it next to the
dills in her refrigerator.
But with the recent explosion
in companies offering kosher
goods, the evolution of "Jewish
foods" is rapidly changing. In the
last year alone, kosher foods ac-
counted for $3 billion in sales with
everything from taco shells to fake
crab bearing hekshers. Even hum-
mus, a staple in nearly every
Mideast restaurant, is taking a
place in Jewish refrigerators
around the globe.
Basha International Foods, the
makers of an array of Mediter-
ranean goods from baba ghanouj
to vegetarian stuffed grape
leaves, entered the kosher mar-

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The Rating:
Generally speaking, hum-
mus is not a highly appealing
product from a sight and smell
point of view. It has a pasty, yel-
low viscera and smells up an en-
closed quarter like nothing else.
The Basha products were of
little variation. While the orig-
inal flavor was yellow and
pasty, the zesty flavor was yel-
low and pasty with orange dots,
and the roasted red pepper se-
lection was yellow and pasty
with red chunks. Their common
thread was that each, on their
own, could scent a room; three
open at the same time was al-
most too much.
That withstanding, all fla-
vors we tried were delicious.
The ground chickpea concoction
was fresh and smooth with a
slight kick from the perfect
amount of garlic. The original
was just right, and the zesty
could be felt in the stomach for
a short time after being con-
sumed.
Perhaps the only downfall,
interestingly enough, was the
roasted red pepper variety.
Earning mixed reviews, it was
the only one the staff didn't fin-
ish.

The staff of The Jewish News
weighs in:

ket in 1990 under the supervision
of the Metropolitan Kashruth
Council, a locally based certify-
ing agency run by Rabbi Jack
Goldman of West Bloomfield.
Since then, the company has seen
an increase in sales.
"Many of our customers are
Jewish, and they require that the
products be kosher," said Pierre
Chammas, the owner of the Ham-
tramck-based company. "(Being
kosher certified), it is generally ac-
cepted that it is cleaner from the
standpoint of sanitation and a lit-
tle more natural and fresh."
Basha's latest venture, hum-
mus with added flavors, has met
with such success that Mr. Cham-
mas is planning to release new
flavors in the coming months.
The products, costing $2.29 for
an 8-ounce container, are avail-
able at Krogefs, Farmer Jack and
health and vegetable markets in
the Detroit area.

"Good, lots of garlic."

—Paula Smith

"It's hummus. What do you ex-
pect? At least it's not too gar-
licky. Forks up."
— Jennifer Finer

"Those red things are not mast-
ed. Tastes like putty-color pi-
mento spread from my
childhood. Forks down."

— Julie Edgar

"I liked it. I liked the mildness."

—Nancy Cameron

"Roasted red pepper adds a lit-
tle sweetness. Not bad, but I
prefer the zesty."
—Marla Cooper

"And zesty it is. It's good, even
more spicy than the red pepper
one. I like it. Forks up."

—Deb Schultz

"Be careful with the zesty. It
seems mild, but wait. You feel
the zest going down."
— Jennifer Finer

"Wow! Garlic! I love it!"
— Marla Cooper

"Good hummus, nutty and
smooth. Forks up."
— Julie Edgar

"Yuck! Too garlicky!"
— Nancy Cameron