Latest news with #hummus
The Guardian
8 hours ago
- Health
- The Guardian
Which dips are OK to buy, and which should I make?
Dips are a great unifier, whether they're married to a big bowl of crisps and crudites or served as a companion for a picnic spread. If there's hummus, cacik or borani in the picture, then it's a party. Happily, says David Carter, founder of Smokestak, Manteca and Oma in London, 'you can get a lot of good stuff in stores these days'. That said, he adds, anything involving vegetables is 'always going to be best when made fresh'. If your dip needs lead you to the shops, the trick is to create contrast. Much like getting dressed, you first need to consider the temperature. 'Let's say you have some shop-bought hummus,' Carter says. 'If you put that in a pan with a bit of hot water and maybe some lemon juice, then whisk, the hummus will loosen, turn creamy and completely change from the usual fridge-cold stodge.' Next, you've then got to accessorise your tub, which means toppings: 'A lot of our dips in the restaurants have some form of texture, whether that's crisp garlic, seeds or crisps,' he says. 'If you've got something like a silky-smooth labneh and think, how am I going to jazz this up, spiced chickpeas would be one answer.' Similarly, Carter tops his baba ganoush with a 'very hot' tahini sauce and some crisp artichokes: 'That's contrast exaggerated.' Sami Tamimi, author of Boustany (out in June), meanwhile, is not a fan of dips that take a lot of time, which is why you'll always find yoghurt or labneh in his fridge ('I don't make my own any more'). They're an easy win, and can be quickly turned into a dip with the addition of a squeeze of lemon, some garlic and whatever spices or herbs (fresh or dried) you have to hand: 'If you're doing a barbecue – especially if there's a fatty piece of fish or meat involved – mix yoghurt with tahini, and add a little sun-dried tomato, some garlic, herbs and a lot of lemon juice.' If, like Tamimi, your entertaining MO is to pile a load of dishes in the middle of the table, you also have to draw the line somewhere. For Tamimi, that line is tzatziki: 'I just buy it, but the thing with readymade dips is that they don't taste fresh, so you need to add a bit of zing.' That's not to say you need to get all fancy, mind: just a squeeze of lemon, a bit of lemon zest and/or some fresh herbs (think mint, coriander) will 'bring it to life'. While we're at it, no one is ever making their own taramasalata (no arguments, please), so head to the shops and that's a 'really nice addition to brunch with bagels and smoked salmon', Tamimi adds. One dip that you'll never catch him buying, however, is hummus: 'That's a big no-no. Shop-bought versions have so many stabilisers, they always taste grainy and they're made with not enough tahini and not enough, well, everything!' Hummus, he insists, should be made fresh ('I boil more chickpeas than I need and freeze half for another day') and eaten within two days. 'There are nicer things you can buy, so, when it comes to hummus, just make it.' Got a culinary dilemma? Email feast@
Vogue
3 days ago
- Health
- Vogue
Tahini Is a High Protein Food You Can Eat Every Day—With Almost Everything
When cooking at home, it's easy to get into a rut. Same-old salad. Same-old salmon. Same-old pasta dish. Sometimes, however, all it takes is a new ingredient to change everything. One favorite? Tahini. Not only is it delicious, but it's also high in protein, minerals, healthy fats, and antioxidants. And if that isn't enough to convince you, consider this: Beyoncé apparently uses tahini as an ingredient in one of her go-to salad dressings. What is tahini? Tahini, also known as tahina, is a paste made from hulled, ground sesame seeds. It has a soft, creamy consistency and is made by mixing roasted and ground white sesame seeds with olive oil, avocado oil, or sesame oil. You probably know tahini as one of the main ingredients in hummus, but it's also present in other classic Middle Eastern dishes such as halva with almonds and pistachios and baba ganoush. Many dishes from North Africa and parts of Asia also feature tahini. What does tahini taste like? The flavor of tahini is mildly nutty and just a tiny bit bitter. Its neutrality, richness, and depth of flavor make it suitable for dishes that range from savory to sweet. It has a smooth, creamy texture similar to thin almond butter or peanut butter. One tablespoon of tahini has: Calories: 89 Protein: 3 g Carbohydrates: 3 g Fat: 8 g Fiber: 2 g Copper: 27% of the Daily Value (DV) Selenium: 9% of the DV Phosphorus: 9% of the DV Iron: 7% of the DV Zinc: 6% of the DV Calcium: 5% of the DV What are the health benefits of tahini? Tahini is high in protein, antioxidants, healthy fats, and contains essential minerals such as calcium, selenium, iron, and zinc. Below, a breakdown of some of the benefits of tahini. Contraindications Tahini is safe for most people to consume, but should be avoided by those who are allergic to sesame. As it is rich in omega 6, it is important that it is always balanced by adequate amounts of omega 3, to avoid the onset of inflammation—so be sure to eat it as part of a balanced diet. How to use tahini Tahini is versatile, flavorful, and easy to use. It adds a dose of extra protein, minerals, and flavor to nearly anything and makes a tasty, plant-based substitute for dairy, butter, or cream. As mentioned, Beyoncé uses it in a dressing made with olive oil, lemon juice, grated ginger, chopped parsley, Tabasco, and shoyu or soy sauce. You can use tahini as you would any other nut butter—spread it onto toasted bread, drizzle over avocado toast, spread it onto whole-grain crackers, or use it on a spread in sandwiches. For a quick sweet and savory snack, spread tahini over spelt crackers with a drizzle of honey, sliced banana, and a sprinkle of cinnamon.
The Guardian
24-05-2025
- Health
- The Guardian
‘They should be tracked down and reported': the best (and worst) supermarket hummus tasted and rated by Honey & Co
Let's start with a caveat: we have serious issues with the concept of readymade, long-shelf-life hummus. Some dips lend themselves to tub life, but for us, hummus is like bread: something that should be made fresh daily. Indeed, in our restaurants, we make a batch every day, and the tubs we sell in the deli are good for three. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. We also want to challenge the idea that readymade hummus is a 'healthy' snack. Freshly made with chickpeas and tahini, and seasoned with lemon, salt, garlic and maybe a little cumin, yes, hummus is wholesome. However, most of the ones we tested had added oil (olive oil in the better ones, vegetable oil in the rest), and some included preservatives and other additives, making them ultra-processed foodstuffs and decidedly not healthy. For most of your hummus needs, we recommend buying from a specialist or, better yet, making your own using good-quality tinned chickpeas and tahini. It comes together in seconds and tastes far better than anything you can buy. Still, even we aren't above a readymade dip now and then, and hummus really is the perfect companion to an office spread, a long train ride or an impromptu picnic, so we may as well know the good from the bad. £3.50 for 500g at Tesco (70p/100g)£3.50 for 500g at Sainsbury's (70p/100g)★★★★☆ This really tastes of chickpeas, which is great and, not surprisingly, it contains more chickpeas (66%) than any of the others tested. Not too lemony, highly seasoned, but in a good way. Quite a few additives, though. £1.95 for 150g at Morrisons (£1.30/100g)£1.95 for 150g at Sainsbury's (£1.30/100g)★★★★☆ A very leftfield hummus, but one we thoroughly enjoyed. The smoke comes through powerfully and pleasantly. It's vinegary, too, which is unusual, but it works in this context. Pleasant texture and mostly natural ingredients. Great as a dip or sandwich filler. £2.50 for 250g at Ocado (£1/100g)★★★☆☆ Smooth, easy to eat and with a resealable lid. The seasoning is balanced, but the texture is a bit greasy and fatty. It's also loaded with oil, preservatives and additives, and has a suspiciously long shelf-life, which is not so good if you're avoiding UPFs. £2.75 for 170g at Waitrose (£1.62/100g)★★★☆☆ The packaging is good and easy to open. It's not resealable, but the quantity is suited to a single sitting. The texture is grainy, the seasoning heavily citric, and the oil makes it claggy and almost too rich. Still, this is pretty decent stuff, with no preservatives or additives and all-natural ingredients. Sign up to The Filter Get the best shopping advice from the Filter team straight to your inbox. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. after newsletter promotion £3 for 170g at Ocado (£1.76/100g)★★★☆☆ The texture is aerated in an unpleasant way, and it has a claggy mouthfeel and a heavily citric, almost metallic flavour. The chickpeas on top looked like a nice touch, but they were undercooked. £2.65 for 250g at Tesco (£1.06/100g)£2.65 for 250g at Ocado (£1.06/100g)★★★☆☆ This tastes so much like the Sabra one that we thought it might be made by the same manufacturer. A close inspection of the packet confirmed our suspicions (see above for verdict), and we felt very proud of our palates. £2.95 for 185g at Waitrose (£1.59/100g)£3.95 for 185g at Ocado (£2.14/100g)★★★☆☆ We really wanted to enjoy this one, but couldn't. The glass jar is classy, but there was a weird, watery residue on top. The texture's oddly bouncy (not unlike grout), and the flavour is what you'd imagine grout tastes like. That said, bar the citric acid, it's all natural. 99p for 200g at Sainsbury's (50p/100g)☆☆☆☆☆ Appealing container in a paper sleeve, but that's where the positives end. Vile on every level: looks like thin glue (it's split and congealed), the chickpeas are chalky, gravelly and undercooked, and have an aftertaste that lingers in a way that makes you want to brush your teeth for ever. Avoid at all costs. 99p for 200g at Tesco (50p/100g)☆☆☆☆☆ Tastes exactly like the Sainsbury's version, and we suspect it's made using the same misguided recipe by the same manufacturer. If that's the case, they should be tracked down and reported.
Khaleej Times
22-05-2025
- General
- Khaleej Times
The Question That Confused Generations - Where Did Hummus Come From?
Hummus Origins: Explore the historical debate over the birthplace of hummus and its cultural significance.
The Sun
13-05-2025
- Health
- The Sun
The 6 foods with ‘zero calories' that can help you lose weight by filling you up between meals
SNACKING can be trickier than meal planning when it comes to weight loss - it's easy to overeat on convenient, often unhealthy, options. But finding the right snacks can help you manage hunger, prevent overeating at mealtimes, and keep you on track during your weight loss journey. 4 Opting for foods that are high in protein, fibre, and healthy fats are a great way to help you feel full and satisfied. And calories also count when it comes to shedding excess pounds. So what healthy, zero calorie snacks exist? Rob Hobson, nutritionist and author of Unprocessed Your Family Life, says no food is truly zero-calorie - even the lowest-cal options still contain some energy. He added: "But there are plenty of everyday foods that are as close as it gets, and when you're trying to lose weight, they can be really helpful to see you feeling full between meals. "These types of foods are either very low in calories, nutrient-dense, hydrating, or help scratch a flavour itch—all of which can make sticking to your goals a lot easier' Here are six of Rob's favourites... 1. Cucumber – 100g = 16 kcal Cucumber is about 95 per cent water, so it's very low in calories but still gives you that satisfying crunch. Rob explained: "It's great for staying hydrated and works well as a base for snacks - try it with a little lemon juice, chopped dill, sea salt or even a dollop of hummus as a more nourishing snack. "Because it's high-volume and refreshing, cucumber can help take the edge off hunger without spending too much of your calorie budget." I lost almost a stone in just six days and here's the exact list of delicious meals I ate which never left me hungry 2. Egg Whites – 100g (3 egg whites) = 52 kcal 4 Egg whites are one of the best low-calorie protein sources you can get. They're virtually fat-free and made up almost entirely of high-quality protein, which is the most satiating macronutrient. Rob advised: "You can scramble a few egg whites with vegetables like grated courgette for a low calorie snack between meals and they can also be added to homemade baked oats and fruit and nut snack bars as well as smoothies (only pasteurised from a carton) to give them a protein boost. "Ideal if you're managing your appetite while trying to retain lean muscle." 3. Leafy Greens – 100g = 16 kcal Think spinach, rocket, kale or mixed salad leaves. Leafy greens are nutrient-dense, low in calories, and rich in fibre, folate, vitamin K and other key micronutrients. Rob recommended: "You can pile them high on your plate for next to no calories, which adds bulk and texture to meals and helps you feel like you've had a proper feed. "They also work brilliantly as a base for protein-rich foods and can be thrown into most dishes. "Steamed greens are a really nice low calories snack between meals just add a squeeze of lemon juice, chopped garlic and a pinch of salt." 4. Pickled or fermented veggies (like gherkins or kimchi) – 50g = 5 kcal 4 These foods are brilliant for adding punchy flavour without adding calories. They're also a good way to satisfy savoury cravings and in the case of ferments offer gut-friendly benefits, thanks to their abundance of live bacteria—just make sure you opt for varieties without added sugar. "Their saltiness and crunch can really hit the spot between meals and there are loads of great brands out there like Vadasz who do lots of really interesting varieties," said Rob. 5. Seaweed Sheets – 5g = 15 kcal These are the ultimate umami snack. Nori sheets are super low in calories but high in iodine and other trace minerals, which support different areas of your health including the thyroid. Rob added: "Like green veggies they can give you a nice micronutrient boost. "They're great for satisfying that savoury/crispy craving without resorting to crisps or other ultra-processed snacks. "Plus, they're naturally portion-controlled—handy if you're watching how much you eat. I think Itsu do the best ones." 6. Miso Soup – 200ml = 28 kcal 4 A warm mug of miso soup is a low-calorie comfort fix that also hydrates and helps tide you over between meals. Rob said: "It's savoury, satisfying, and offers a small dose of beneficial antioxidants and live bacteria. "Keep a few instant sachets in your desk drawer or cupboard—it's a simple, nourishing option when you need something light but tasty. "You can also add some small cubes of silken tofu for extra protein without adding too many more calories." Can you target fat loss to one area? We all have those wobbly bits we'd like to change more than others. Targeted fat loss, often referred to as "spot reduction," is the idea that you can lose fat from a specific part of your body by focusing exercise to that area. However, the scientific consensus is that spot reduction is largely a myth. When you lose fat, it tends to come off in a genearl manner, spread over the body. It is determined by genetics and hormonal factors rather than specific exercises. However, you can focus exercise on a certain muscle which can help it to tone and grow. This can contribute to a different look of that area, especially if you are lean (meaning there is not much fat there). To lose fat: Reduce the calories you eat Have a balanced diet, making sure to eat lots of fruits and vegetables. These contain fibre which help you feel more full Do regular exercise more than you were before. This could be walking, gym classes or weights Stick to something long term. If your plan is too drastic, you're more likely to give up
