Hummus is a staple in our house. Not only is it delicious, but it's filling, has ample plant-based protein, and quality nutrients. For years I bought supermarket hummus thinking that it couldn't be that bad - it's primarily chickpeas after all! But more recently, and through my practice, I have become more aware of the harm caused by industrialized seed oils found in most store-bought hummus'.
Industrialized seed oils; namely sunflower, soybean, corn, and safflower, are the major players in store-bought sauces and pre-made foods. You will find one of these ingredients in your potato crisps, muesli bars, some chocolates, pestos, tomato sauces, take-away food, and of course, hummus. These oils are made up of linoleic acid, which is an essential fatty-acid for us humans, but it unfortunately causes more harm than good in the vast quantities found in packaged and processed foods these days.
So what is the issue with linoleic acid? The human body only needs a small amount of linoleic acid daily. However, when it is consumed in excess (as it is in our modern diet) it increases our levels of oxidised LDL cholesterol, which research shows elevates the risk of heart disease. Furthermore, linoleic acid increases inflammation in the body, which we now know contributes to diabetes, cancer, and all digestive issues, including IBS, bowel disease, and Crohn's disease.
Consider this; the Standard American Diet might consist of packaged muesli with milk or peanut butter on toast for breakfast, both of which contain a form of industrialized seed oil. For lunch, if you're lucky, a salad may be eaten with a salad dressing and processed meat and cheese, which again consists of industrialized seed oil, and for dinner we may pick up take-away food, eat out at a restaurant, or make roasted pumpkin topped with hummus, alongside some sausages with tomato sauce, and a side of french dressed salad, again, all of which contain industrialized seed oil. As you can see, the sheer quantity of industrialized seed oil in the modern diet is out of control.
The best way to avoid these oils is to make your food yourself. This hummus recipe takes a matter of moments and can be kept in the fridge for a whole week. I implore you to give it a go and consequently, enjoy delicious lunches and snacks (carrot sticks dipped in hummus!) that enhance your health, not harm it.
makes a large jar worth (half the ingredients if there are only 2 of you at home, unless you adore hummus)
2 cans organic chickpeas
1 tsp - 2 tsp salt
1/4 cup filtered cold water
1/4 cup organic tahini
1/4 cup lemon juice
1/4 cup cold pressed olive oil
- Place everything in a mini-prep or a processor and blitz until well incorporated
- You may need to push the mixture around to make sure it is well incorporated.
- Taste and season accordingly.
- Store in a jar in the fridge for up till 1 week.
Feed, nourish, value yourself.