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Article Hommus dip toppers

By Naomi Banboukjian
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17 Comments

As I began to look around the supermarkets I would read the ingredients and labels, I was astonished to see ingredients that I didn’t recognise, couldn’t pronounce and seemed more related to a school science project than a healthy and nutritious food for my family. I started to do a little more research. I turned over each packet that I went to purchase and slowly stopped buying things that contained numbers and funny names ingredients. Fast forward 2 years and we now have a much better pantry, infact most our food is very perishable. After all food shouldn’t sit on a shelf for years, that’s not how it was meant to be!

I commenced a blog to capture the recipes I was making for my family and friends, family and day care started asking for the recipes.

We try and make all our food where possible, but as a busy working mum it can often be a challenge.

That’s why being organised and running the house with military like precision does sometimes pay off.

The weekend evenings are dedicated to whipping up some treats for the week and ensure that snacking kids (and hubbies) have something healthy and hearty to grab when they stand staring into the fridge looking for a quick fix!

We always try to whip up a batch of hommus. Whether it’s a traditional recipe or we add some leftover baked pumpkin or a handful of spinach leaves, it’s always at the ready with some carrot sticks and crackers.

The fancy new food trend thats emerged in the supermarkets are beautifully presented dips topped with yummy goodness, pine nuts, pesto and caramelised onion. But look a little closer……on the ingredient panel of some of these tubs….they can be full of crap! Taken from one product, their topped hommus contains: canola oil (which can be GM), salt, food acid (330), preservatives (202, 211).

202 = Potasium Sorbate. Is also used in pharmaceuticals like ear drops!

Sorbates have been associated with asthma, eczema, contact dermatitis, eye irritation, nasal irritation and burning mouth syndrome (in medical journals, see below) and the full range of food intolerance reactions including irritable bowel symptoms and children’s behaviour problems.

211 = Sodium Benzoate.  A preservative that stops food from growing mould. When mixed with Ascorbic Acid (Vitamin C) Sodium Benzoate transforms into Benzene, a known carcinogen.

Some studies have shown that Sodium Benzoate along with artificial food colourings can cause children with ADHD to be more hyperactive. Coca Cola announced in 2008 that it would remove Sodium Benzoate from its products by the end of that year.

So here is my healthy recipe for hommus, hope you and your family enjoy it!

Healthy Hommus Toppers!

My hummus is just chickpeas, olive oil, lemon, tahini, parsley, toasted sesame seeds and pinenuts. NO numbers or science experiment ingredients! Make your own! Or buy a good hommus and top with your own pesto, sumac, nuts or sweet baked onion.

We love a good chunky topped hommus!

Ingredients:

  • 1 can chick peas (drained – but keep the liquid – its called Aquafaba – and acts as a vegan meringue when whipped!)
  • 1 clove garlic
  • Juice of 1 lemon
  • 100ml olive oil
  • 2 Tbsp Tahini

Method:

  1. Combine all ingredients in a food processor or thermal cooker.
  2. Process until all combined. For Thermomix or Bellini Speed 5 for 10 seconds, scrape down sides and increase to Speed 8 for 10 seconds.
  3. Should the mix be too dry add a dash or water.
  4. You can add in any other ingredient you like eg – handful of baby spinach leaves, 1 cup roast pumpkin or sweet potato.
  5. Place into a bowl – make a slight well in the middle and pour in a little olive oil.
  6. For a super awesome Hommus Topper – dry roast 1/4 cup of pinenuts and sesame seeds. Sprinkle with parsley and pour into the well.
  7. Enjoy with veggie sticks or crackers!

Do you make your own hummus? Do you have any special ingredients you add? Please share in the comments below.

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Comments

  • i love this with crackers and it’s always great to see people making their own versions.

    Reply

  • Been making this this way for years – thanks for letting me know I am not nuts, it’s the best way to do this.

    Reply

  • This sounds nice. I really enjoy hommus

    Reply

  • I agree, food should be as natural as possible. I heard a good saying – don’t eat anything your great grandmother wouldn’t recognise!!

    Reply

  • Love it. Hummus and other dips like eggplant (baba ganouge), and capsicum dips are a staple at our house. We do a great hummus topper which includes lightly frying some pine nuts and pouring over hummus. its delicious!!!

    Reply

  • Awesome I love hommus thanks; I will have to make a big batch and Share on my community pay it forward page

    • I love the idea of a pay it forward page! Can you share it with us? Id love to follow it!

    Reply

  • I love hommus, but don’t make it very often. Thanks for reminding me to keep making hommus.

    Reply

  • Thanks for your recipe – do like hommus. So good with so many foods.

    Reply

  • It is quite frightening when you read the ingredients list on processed foods.

    • It can be time consuming to read labels too!

      • So amazing! We are realising that anything in a packet is going to have lots of strange ingredients. While we arent waging war on packet food, we certainly try and limit them.

    Reply

  • wow that was an eye opening article – who new that store brought hommus could be bad for you!

    Thank you for sharing your recipe and article i found it very interesting – adding the ingredients to my next shop

    Reply

  • I love hummus. Yes, I make it sometimes. It tastes so much better than the one you buy at the supermarket!!

    Reply

  • Thanks for your hummus recipe,will give it a go!

    Reply
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