Using Baking Soda
When cooking chickpeas, baking soda is used to soften the peas. Some say it affects the nutritional value and the flavor of the hummus. I tend to disagree.
One of the comments I do remember out of the batch I accidentally deleted earlier today (see the last post), was about baking soda. The person who wrote it noted that it has negative effect on the nutritional value, and also gives the hummus a soapy after taste.
He/she specifically mentioned the content of vitamin B which is presumed to be lost while cooking when using baking soda. Read more
The Hummus Diet: cause it works mate!
Yes, it sounds crazy, but you can eat hummus and actually get thin. Just don’t eat too much of them pita breads.
A friend of my parents (who’s a medical doctor, by the way) tried the Blood Type Diet a few years back. According to the theory, he was supposed to eat lots of proteins and very little carbohydrates if any. It didn’t go so well with meat so he tried hummus, and soon lost 16 kg (20 pounds).
It should come as no surprise to you if you know a bit about hummus. I already discussed the nutritional virtues of hummus in prior posts so I won’t go into too much details this time, but the fact is that hummus is really good for you. In every aspect.
Not only is it highly nutritional (as long as it’s made from dried chickpeas, not canned ones), but it’s also good for your metal health, and if it’s made properly (ok, recipe) than it should not make you heavy at all - just satiated for a few hours. Read more
Hummus-Ful: Simplicity of Delicacy
The second most common variety of hummus based dish, after the basic hummus-bi-tahini (regular hummus), is the Hummus-Ful combination. A delicious, beautiful and nutritionally perfect combination, which millions eat every day.
Hummus (chickpeas) and Ful (fava beans) is kind of a Yin-Yang combination. They complement each other perfectly in taste, texture and even color. Read more
The Hummus Revolution
For me, hummus is more than a dish. It’s a passion, an ideology and a way of life. Also, I believe hummus to be an Archimedic point, from which things may turn and change for many people.
People had asked me, on many occasions, why did I decide to write about hummus. As if there aren’t other burning issues – especially in the middle-east, where I happen to live – if you know what I mean.
True, there are things that might seem more important. But for me, as I already stated once or twice in the past, hummus is more than a dish. It’s a passion, an ideology and a way of life. Also, I believe hummus to be an Archimedic point, from which things may change for many people.
Yeah, I know, this sounds pretentious. But let me argue my points and than decide. Read more
Are Falafel and Tahini nutritious too?
OK, so hummus is good for you. But what about falafel and tahini? And all that olive oil? Lets shed some light.
In a recent posts I already explained how nutritious Hummus is (I’m talking about REAL hummus of course, freshly made from dried chickpeas. Here’s the recipe).
Recently, a few people asked me about the nutritional benefits of other middle-eastern dishes, such as falafel, tahini and olive oil. So here are the basic facts.
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Hummus with Pretzel Crisps?!
Yes, I admit to have eaten the delicacy mentioned in the title once or twice, I’m not proud of that though. And I never tried to convince myself that packaged hummus with pretzels will be good for me, or that it tastes good.
In this blog, I already discussed the poor situation of hummus in America, a few times before. Some of the questions asked here by my readers, also shed some light on the subject.
Sabra Greek Olive Hummus
Yet, I was somewhat surprised to read about the new Sabra snack on Jewish Press.
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Hummus nutritional value: dried vs. canned chickpeas
Canned and preserved foods are not as healthy. Specifically, when using canned chickpeas instead of dried ones to make hummus, you loose half the nutrients.
Most of the recipes for homemade hummus found on the web, are based on canned chickpeas (a.k.a garbanzo beens). To those of you who are acquainted with the original flavor of hummus (not the industrial type, that is), this probably sound like a but idea. True, the use of canned peas demands less effort, but it doesn’t taste that good.
For those of you who see think canned chickpeas are a reasonable substitute, I collected some data about the nutritional differences between cooked dried chickpeas and canned ones.
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