what kinds are your favorite??

what do you like to dip it in?? (food wise people)

love me some pretzels in hummus

2/16/2010 7:14:47 PM

2/16/2010 7:15:18 PM

I just love original!! This thread makes me crave some now... And I there are not many sources in Whiteville.

2/16/2010 7:15:40 PM

i like the garlic, pine nut, roasted red pepper, and original. i think those are the only ones i've tried....

and i dip all the fresh veggies in it: cucumbers, yellow/red/orange peppers, celery, carrots, broccoli, cauliflower.....um anything

[Edited on February 16, 2010 at 7:16 PM. Reason : .]

2/16/2010 7:16:19 PM

So delicious.

2/16/2010 7:17:12 PM

I realize this thread is about appreciating hummus....which I do not. Hear me out, maybe I can offer some insight.

I am in outside sales, which is currently salary+commission, but will move into straight commission starting at the beginning of July 2010. I have been in this position since July 2009. I have competition from several direct manufacturing sales reps, large distributors, and local distributors. Here are the advantages and disadvantages of each:

Direct Advantages: Immediate knowledge of new technology, no middle man mark up, one shipping bill (paid by manufacturer or buyer of goods), access to larger range of non-commodity items, control inventory, have access to many distributors that can effectively sell their goods which increases market share, and set prices of commodity they manufacture.

Direct disadvantages: Typically have 1-3 sales reps per region (i.e. southeast, mid-atlantic, northeast, etc.) limiting the number of accounts they can successfully manage/cold-call, lack physical customer service or physical technical service available to or affordable for smaller users or altogether, are sometimes not trustworthy because they will go in behind their distributors that sell their commodity to one account in large quantities (i.e. they missed a big account, and have found out about it through a distributor selling their particular product) which leads to the distributor not selling their product anymore, have too many distributors selling the product ultimately driving the set price down through deviations, possibly rely on distributors to actually sell the product, and competition from other direct sources.

Large distributor advantages: have access to other commodities that go hand in hand with other manufacturers (poor example- grocery stores sell milk as well as cereal), get direct pricing, many locations regionally or nationally easing the shipping burden of buyers with multiple locations, personal service either customer or technical, many sales reps that are able to cover a broader territory, access to multiple manufacturers of the same commodity allowing to keep prices in check, service programs that smaller companies can't offer and direct providers can't match in price or value, and experts of many many commodities as opposed to one or a few.

Large distributor disadvantages: smaller local distributors creating price wars (think Michael Scott Paper Co vs Dunder-Mifflin), direct mfg's going in behind and stealing business, limited access to all of the mfg's (you won't find Harris Teeter name brands in Food Lion and visa versa), can't truly set prices because it's based on both supply and demand, territory management, and tough growth prospects in slower economies (this is true for direct as well really)

Local distributor advantages: Typically a good ol' boy setting where the seller and the buyer know each other for years (this does happen at all levels, but mostly at the local level), local folks are right down the street and can be used in emergencies, if the local guy buys at high enough volumes then there is no shipping charge to the end user, and access to both direct mfg's and large distributors.

Local distributor disadvantages: easily beaten in price, array of commodities, array of technology, lack of trained staff, low cash flow, etc etc etc.

This is what I have noticed in my six months, I am sure there are plenty more that need mentioning. The way I am setting myself apart as a sales person is this: I go after the big accounts right now while I am new. The big accounts, if I land them, will take care of me while I am new and building a customer base. The money made off of those allows me to focus free time on smaller accounts that get me higher margins. I build up big accounts, I would like to have 5-10 of these, then get 20-30 medium accounts. If I lose 1 or 2 big accounts, the 20-30 medium accounts keep me afloat while I go after new big accounts. I don't really waste time on small accounts simply because they basically pay for breakfast or something really small.

I will say this, if you can't get a big account in the first 6-8 months (assuming you have cash flow that you can ride this long) you could be in a world of trouble. If you can get one, it will really make going after the others a lot more enjoyable and less stressful. It's simply just very exhausting wasting any time on anything other than big accounts in the very beginning. You work just as hard on the medium sized accounts and see 1/3 to 1/36 of the money in my situation.

If you have any other questions, you can PM me. I hope this helps in the slightest!

2/16/2010 7:18:02 PM

roasted red pepper hummus on cracked pepper and olive oil triscuits

2/16/2010 7:18:08 PM

i like to dip: pretzels, any kind of veggie, pita chips, etc in it

i also like to put it on sandwiches

(also i like to put chick peas in my salads, NOM)

2/16/2010 7:18:34 PM

STUFF WHITE PEOPLE LIKE #112: HUMMUS


http://stuffwhitepeoplelike.com/2008/10/27/112-hummus/

2/16/2010 7:20:19 PM

I heart the hummus at bosphorus and jasmines.

2/16/2010 7:21:03 PM

^i get it as a side at neomonde all the time

2/16/2010 7:21:19 PM

^^^ lol, i love that blog

[Edited on February 16, 2010 at 7:21 PM. Reason : .]

2/16/2010 7:21:25 PM

LunaK i have the book

2/16/2010 7:21:47 PM

fuck yes! i will be reading that when i come down

2/16/2010 7:22:06 PM

roasted red pepper, garlic, and moroccan . . . I actually have 4 tubs of hummus in my fridge now. The three I mentioned and a "paparika" (do NOT recommend ). I take all three and put little plops on a plate and drizzle some more olive oil with a little salt and pepper, cut pita into sticks and toast them to dip

2/16/2010 7:22:09 PM

i loveeeeeeeeeeeee hummus


carrots and hummus ftw
and pita bread

2/16/2010 7:22:37 PM

i'm not a fan of pita bread, pretzels, or crackers in hummus. i guess cuz hummus has enough carbs in it, i don't need to add to it with carb-filled dippers

2/16/2010 7:23:01 PM

yea i should keep more veggies in the house.....

2/16/2010 7:23:36 PM

We should have a hummus eating party.

2/16/2010 7:24:32 PM

i like eating a whit thin topped with a piece of cheese, a pepperoni and a glob of hummus

(mmm carbs hahahah)

you can also add a banana pepper or olive in the combo too

2/16/2010 7:24:46 PM

Pita bread, pita chips, and carrots <3

2/16/2010 7:36:42 PM

I usually just make my own fresh garlic hummus (chickpea or black bean).

But in a pinch, I definitely dig some Sabra hummus. Garlic, roasted red pepper and luscious lemon are a few of my favs.

Also, Target carries a brand called Sonny & Joe's that has a Buffalo flavored hummus.

I usually eat with cucumber, celery or pita chips. Nommage!

2/16/2010 8:49:34 PM

When I get back to NC I want to try this recipe:

Quote :

"Butter Bean Hummus 2 pounds green lima/butter beans in pods (2 cups shelled) 2 fat cloves garlic, chopped 1/2 cup sliced green onions, including pale green parts (about one bunch) Juice of one lemon 1 teaspoon lemon zest 2 tablespoons fresh mint leaves, chopped 4 tablespoons fresh Greek oregano leaves, chopped 1/2 cup plus 1 tablespoon olive oil 1/4 cup thick Greek-style plain yogurt Sea salt and pepper to taste (at least 1/4 teaspoon each, as legumes absorb them) Shell butter beans as you would green peas, discarding pods. Put in a small saucepan with water to cover. Cook until tender, about 30 minutes at a steady roll, adding more water if necessary. Let cool in the liquid until ready to use or refrigerate until needed, up to three days. In a sauté pan, briefly soften garlic and onions over low heat in one tablespoon olive oil (two to three minutes). Do not brown. Drain limas and put into a food processor or blender with softened garlic and onions, lemon juice, zest, mint and oregano. Purée mixture, adding remaining olive oil slowly to incorporate. Fold in yogurt by hand. Season to taste. Turn into dip bowl, garnish with fresh mint leaves, and serve with sea-salt pita chips and fresh veggies. Serves 6 to 8 as starter. Keeps three days in fridge."

http://www.indyweek.com/gyrobase/Content?oid=oid%3A402064

2/16/2010 9:35:35 PM

hummus in general tastes like mush.

2/16/2010 9:38:59 PM

That recipe sounds good. I'll have to try it this week.

2/16/2010 9:39:04 PM

^^^That sounds good...wish I'd appreciated things like hummus back during all those years I spent a zillion hours picking and shelling those damned things.


My favorite is the pine nut kind.[b]

[Edited on February 16, 2010 at 9:40 PM. Reason : ]

2/16/2010 9:39:43 PM

Mmmm pine nuts

2/17/2010 8:19:41 PM

neomonde has the best hummus around IMO.

2/17/2010 8:29:44 PM

Their hummus is alright. Most places around here don't put nearly enough garlic in their hummus.

2/17/2010 8:33:38 PM

i have tried a couple of flavored ones some time ago (in the UK), and i liked them, but where i live, flavored hummus would be like cucumber pepsi. they just sell the original stuff here, and fresh. you can't really find tinned or refrigerated hummus here.

i usually get a side each of:

hummus
mutabbal
baba ghanoush
tabbouleh

i eat them by scooping them up with whole wheat pita bread, even scooping up more than one (or all of them) at the same time. mmmm.... awesome!

2/17/2010 8:45:16 PM

BEST HUMMUS IS NO HUMMUS

2/17/2010 8:45:48 PM

APREESH TEH HUMMUS

2/17/2010 9:11:50 PM

soft whole wheat pitas, carrots, broccoli, cauliflower, and tomatoes dipped in neomonde's hummus

YUM

I also use it as a spread on sandwiches (as opposed to mustard or mayo)

2/17/2010 9:14:26 PM

40 spice is the best

2/17/2010 11:38:34 PM

BEST HUMMUS IS NO HUMMUS

2/17/2010 11:39:42 PM

BEST HUMMUS IS NO HUMMUS

2/17/2010 11:39:42 PM

BEST HUMMUS IS NO HUMMUS

2/17/2010 11:39:42 PM

ok I really only clicked twice

2/17/2010 11:39:42 PM

I know pitas are more traditional.... but tortilla wraps with hummus, veggies, and feta are the shit.
Also, try hummus and roasted red peppers on a open-face pita, topped with cheddar, and toasted.

2/18/2010 5:18:49 AM

2/18/2010 6:43:21 AM

snacking on that 190% roasted pine nut hummus! (sabra, duh)

2/21/2010 10:06:59 PM

<3 Neomonde hummus

2/21/2010 10:08:36 PM

^^ I bought some today

2/21/2010 10:09:15 PM

I'll be buying some hummus w/ pine nuts at the Teeter tomorrow thanks to this thread. Thanks for reminding me that I like it.

2/21/2010 10:19:09 PM

so nommy

i bought the harris teeter brand pita chips cause they are way cheaper than stacy's AND you get more

(like a lot more)

they are fine...not as good as stacy's but worth it for the price.

2/21/2010 10:20:53 PM

i eat hummus almost every day for lunch. i usually buy a bell pepper to eat with it.

2/21/2010 10:48:24 PM

If I remember correctly, Trader Joe's has a pound of hummus with pine nuts for 4.99 or 5.99 this week for all you hummus lovers!!

2/21/2010 10:49:48 PM

i too bought hummus today.

i had a coupon for Sabra (and it's double coupons at HT) so the only flavors left were plain and garlic so i bought the plain. then i saw some of the HT brand hummus - Moroccan hummus??? so i bought that too.

and to dip in it, i've got celery, carrots, broccoli, and yellow and orange peppers.

2/21/2010 10:50:38 PM

Trader Joe's Chipotle Hummus is the best

2/21/2010 11:01:27 PM

set em up

2/21/2010 11:14:17 PM