HOME > Chowhound > Great Lakes >

Discussion

Detroit restaurant hummus-where/how is it produced?

  • 9

Where/how is Detroit restaurant hummus produced? Detroit restaurants must serve tons--literally--each year. Where is it all coming from? Imported, or locally made by processors from chick peas and tahini? Or restaurant made??

  1. Click to Upload a photo (10 MB limit)
Delete
  1. It's so easy to make. I know I've made it in house at a couple places, including restaurants and production kitchens.

    1. Because most of the places I go to taste different from one another, I assume they each have their own in-house recipe, rather than all buying from a local source. No way that they import it, either...but I'd bet most use imported tahini. Just my thoughts...sorry, I don't have a definitive answer.

      1 Reply
      1. re: VTB

        I don't really know either, but I am sure the proprietor (youngish guy) at International Foods on Dequindre near 17 Mile in Sterling Heights is very, very proud of his! He'll also caution you that it is fresh, so cannot be expected to have as long a shelf life as the commercially processed kind.

        http://shopinternationalfoods.com/

      2. I know dozens of places that all make it in house,,, so cheap and easy to make and all have a little different flavor, Hummus with Pine Nuts be our favorite.

         
        4 Replies
        1. re: ALPOE

          That is pure southeast Michigan right there. People elsewhere don't know what they're missing.

          1. re: Jim M

            Jim M,

            I hear this all the time and about the large population of Middle Eastern people in Michigan etc. While I agree some of the hummus and tawook I have had is very good, my issue is the lack of representation. Nearly every "Middle Eastern" restaurant I have been to in Michigan is mostly Lebanese food for the most part. For a couple years there was an Iranian restaurant Pars on Orchard Lake, but I see very little variety.

            I don't see a lot of the stews and rice that I have experienced elsewhere (mostly California). We had Persian, Arabic (generalization sure but the food was more stews and home style dishes), Armenian, etc etc. Maybe I am missing out on some places, but I am looking for more than swarma, tawook, hummus and falafel, etc.

            That said I do like to get out for Tawook and Hummus which is something I didn't get in California whether it was available or not I don't know.

            Not on topic from original poster, but I had to chime in =)

            1. re: Foog

              Yes, many are Lebanese, but I've had good examples of Syrian, Yemeni, and Chaldean styles in this area. I do miss Pars, and I think that cuisine is wide open for someone who wanted to try it.

              1. re: Jim M

                Speak of the devil, and he shall appear! Just today, I found out (quite by accident, I should say...) that Pars is coming back.

                I was driving to my brother and SIL's house today which took me down Orchard Lake Road in Farmington Hills between 13 and 14 Mile Roads. You know that restaurant property on the west side of the road at 30005 Orchard Lake that's housed several different (read: all failures) restaurant concepts over the last decade or so? Well, it's soon to be the new incarnation of Pars Restaurant, according to the signage out front!

                Having never been to Pars myself, I'm kind of intrigued by what you folks have said about it. Now I'll finally have a reason to patronize that establishment. What dish(es) would you recommend once they open?

        2. Every place I've ever gone to and have had a chance to talk with the servers and or owners, they make it in house. Seems that they all have a tiny bit different recipe. Why? where you looking for a good off the shelf brand?