Give Chickpeas a Chance

Authentically Lebanese masters the Middle Eastern dip

Spoiled customers can never go back to eating store-bought hummus once they’ve sampled the local magic of Authentically Lebanese. And owners Jim and Pam Pulsifer—with their delectable recipe for the Middle Eastern dip—are thrilled with that fact.

The Pulsifers showcase their blend at multiple farmers’ markets— a venture they launched in February 2020, just before the pandemic lockdowns hit Florida. Once the markets reopened, the Pulsifers became instant hits, debuting in July at the Venice Farmers’ Market, and in October at the Philippi Farmhouse Market and the Sarasota Farmers’ Market. The rest is hummus history.

“We make one flavor of Hummus Bi Tahini. It has a lemon and garlic base with no oil or preservatives. It’s vegan and gluten-free,” the Pulsifers say. “The ingredients are chickpeas, tahini, fresh-squeezed lemon juice, fresh garlic, and a hint of salt.”

So what was the origin of this dazzling twist on the dip?

Pam Pulsifer is a first-generation Lebanese-American who learned to speak Arabic (and cook) from her family. In 1992, she and her husband, Jim, moved to Sarasota to raise their children, Ty and Lauren. And Pam Pulsifer was always preparing traditional Lebanese Hummus Bi Tahini (her mother’s recipe) for family gatherings.

Jim and Pam Pulsifer owned a food brokerage company in Florida for more than two decades before retiring and pursuing a new culinary path—with the hummus taking center stage. The first sample was dished out at the Venice Farmers’ Market to rave reviews.

“We offered a one-ounce sealed souffle cup with hummus, and a teaspoon for people to sample at the booth,” the Pulsifers say. “We continue to offer the sampling to anyone walking by our booth at all three markets.”

And the responses?

“We have developed a very loyal following with some customers who haven’t missed a week of purchasing. Some customers have told us they just come to the market for the hummus and leave,” the Pulsifers say. “Customers who have been to Israel and the Middle East have said it tastes just like what they experienced in their travels. One lady teared up when she sampled the hummus and said it tasted just like her Sithoo’s [grandmother’s].”

But there is more in store. The Pulsifers are already planning to introduce a new specialty to their repertoire this fall.

“We have received many requests for baba ghanoush and we are going to make it, beginning in October,” the Pulsifers say, adding that they are on vacation from mid-July to early August. “Baba ghanoush is a Lebanese eggplant dip, made with the same ingredients as hummus, except the chickpeas are replaced with grilled eggplant. Some people love baba more than hummus.”

Devotees of Authentically Lebanese are readying their taste buds.

Authentically Lebanese: 941-242-2142; authenticallylebanese.com