A Hundred Tons of Hummus - Secrets of Jerusalem Garden Revealed

Ali Ramlawi, owner of Jerusalem Garden middle eastern restaurant in Ann Arbor, provides a peak into both the art and the operation of making hummus on a large scale. Ali has single-handedly made all of JG's hummus since at least 2002, which estimates place at nearly 1,000 tons of hummus. This was recorded on December 19, 2014 in JG's off-site commercial kitchen in Ann Arbor. Since moving into its new, larger location in April, 2015 (314 E. Liberty), Jerusalem Garden's hummus making operation now takes place in downtown Ann Arbor.
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Assistant Editing: Ava Burnham

[heyrobert]

you can always tell how much pride a chef has by the cleanliness of his kitchen.

[amitwadodkar]

Awesome!! will definitely visit when i come to Michigan!!

[TheWinners]

thanks for sharing brother you are a cool dude please make more recipes

[Ligaya]

Jerusalem Garden is such an awesome place to go eat delicious and fresh food. My brother Jonathan and I would have no problem if it were the only restaurant at which we could dine for the rest of our days.
Their falafel is in my top 5 out of all the ones I've tasted in the U.S. and Europe. Their hummus is a true winner and their latest incarnations of tabbouli and their tahini salad are ridiculously tasty =) Thanks for sharing your food and some of your secrets with us!

[phasetek]

Do you peel the chickpeas? If so, how can you possibly do it on this scale?? I’m making smaller batches than you (maybe 25lbs at a time), and I’m struggling with some of the prep stages (ie peeling/cooking/etc). Processing is the easiest part (lately I’ve been using a large stock pot with a robot coupe immersion blender)

[qassimalmuqbali]

What that green staff you have added to Hummus

[saglıklıusta]

Looks amazing:) what is the brand of tahini?

[omarfayyaz]

hey .. just an after thought . any idea how to remove skins of dried peas

[TheSweetalchemist]

Can I have reduced-quantity recipe of this please?

[shey]

Do you remove the skin from the chickpeas?

[elsalisa]

I'm curious about what stands out about the tahini you like. I love to make hummus but don't care much for tahini. Maybe if I knew about some good ones and what to look for. Thanks

[christinalopez]

wow okay you're making it so you can sell it and huge Bashas but yes lemon juice lemon juice lemon juice all the way at home of course who the hell would make a batch like that except you! anyway I got the gist of what you're doing God bless.

[hammodmakina]

السلام عليكم ليريد مطاحن حمص مثل هي او اكبر واصغير انا في تركيا اعمل بهاد المجال

[RovingPunster]

The bit about revealing secrets is a flat out lie ... they say nothing for example about if/how they remove the skins.

[christinalopez]

I love to make homemade hummus I don't know what video I watched. but my hummus was so damn good I must have eaten it for about 3 weeks of course. I have some backfiring problems lol so I recommend that if you eat a lot of it stay home LMAO

[kivsa]

02:05 Cucumbers in the Hummus?!!? WTF?

[loransalnazhan]

حت الحمص سرقتوه .
روحو اعرفو تاريخكم اول شي .
قتلتو الانبياء وصلبتو المسيح كما كذبتم .
الحمص كان موجود بالعراق قبل السبي البابلي في عهد سيدنا ابراهيم يعني اليهود لم يكونو اصلا موجودين . لذلك سرقتو المخطوطات واطباق بغداد ودمرتم الحضارتين السورية والعراقية وسرقتم كل اثارها .
ملاحظة احد رقم بابل فيه مواصفات البيتزا والتي تسمى الان خبز العروق بالعراقي والحمص والهريسة ورسم لفرن التنور و عصارة سمسم ورحى زيت الزيتون .
ويجيب خنيث العرب راح يحط دس لايك على كلامي

[maxinemccartney]

But why make it on the Sabbath which begins at sunset???

[sharzanco]

This is Arabian dish belong to Philistine Syria Lebanon and Jordan not Jewish dish

[JonBonesJones]

Who puts jalapeños in hummous??! No self-respecting restaurant would do so.