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