Prepare the hummus: Add the hot beans to a food processor with the remaining ingredients. Jacobson, Ēma, Chicagoġ/4 pound cooked garbanzo beans (recipe below)ġ/2 pound red bell peppers, roasted and peeledġ/2 pound yellow bell peppers, roasted and peeledġ/2 cup sambal oloek (Indonesian chile paste)ģ tablespoons sweety drops (Peruvian peppers)ġ. Serve it with crudité, homemade bread or dolloped on top of salads and grain bowls all week long. A recent three-course dinner event with Will Serafini of Eataly (and previously, Longman & Eagle) funneled funding to the Montana Wilderness Association, an organization that generates legislative protections of wild areas across the state.īelow is one of chef Jacobson’s popular spicy hummus spreads, a signature of Ēma’s offerings. Jacobson also supports natural growing environments for food beyond the doors of Ēma or urban streets of Chicago. Raised in Orange County and trained at Copenhagen’s famed Noma, the Top Chef alum weaves earth-to-plate with seasonal takes on Mediterranean favorites, serving dishes like baked halloumi with Greek figs and Aleppo housemade labneh and stracciatella and grilled pork belly with braised lentils, pomegranate jus and chermoula. Jacobson’s rustic-refined menu of spreads, dips and meze inspired by his California upbringing. At Chicago’s Michelin-recognized Mediterranean restaurant Ēma-which translates to “mother” in Hebrew-whitewashed brick and overhead greenery make an elegant setting for chef C.J.

Ema chicago