Learn how to make a Hummus using all local ingredients, from scratch!

Known worldwide, this middle eastern bean dip, is traditionally made with chickpeas and tahini, oil, garlic and spices.

Every region has its own taste, smell, environmental factor, its own terroir. What will our hummus taste like?!

Staying local, while recreating a middle eastern memory, we will rewrite the traditional hummus recipe resourcefully using ingredients grown here and nearby. How many sesame seeds does it take to make a tablespoon of tahini? Did you know we can grow sesame in New York, and even make oil from it? Use any bean from fresh to dried, use homemade apple cider vinegar instead of lemon and top it off with our own invasive sumac and garden herbs, ie: Za’atar!

The hands on, demo style workshop will demonstrate how to prepare and make Hummus from the ground up, resourcefully using local ingredients from our own property, story farms and other nearby places. We will eat a light meal with our creations, with extra for you to take home.

This workshop will be led by Carrie Dashow of Atina Foods. It will be held at our certified commercial kitchen on our small farm property. Opportunities to tour the farm and shop at our Atina Home Store will also be available.

WHEN: Saturday, October 26, 2-4:30pm

WHERE: Atina Studio Kitchen, 4464 B Route 32, Catskill NY 12414

WHO IS THIS FOR: This workshop is designed for adults, with any level of cooking experience

Part of this workshop will be outside, and plenty of it will be standing, please bundle up!

NOTE: Pictures are from hummus made in a variety of places with what was available at the time. ie: a black hummus made with black sesame tahini and turtle beans. In India, the hummus we made with lime and curry leaves!