Humus, a paste that comes from the Middle East, is slowly finding its place in other cuisines of the world, including ours.
There is at least one point of view that unites all nutritionists, as global research has shown: hummus, a Middle Eastern chickpea specialty, is an extremely healthy dish that fits into all cuisines and all dietary regimes. Chrono, LCHF[1], gluten-free or vegan diet, preparation of everyday meals, home-made specialties and family delicacies - hummus can be used in all these ways of eating, which was demonstrated by bloggers Maja Petrović (@VitkiGurman) and Aleksandra Stefanović at a meeting with journalists and bloggers "I love hummus". (@PorodicneGastronomy).
[1] Diet with low carbohydrate intake and higher fat intake
We spoke with Maja Petrović, author of the blog vitkigurman.com. Maya uses hummus, not too often. When he prepares it, since it has a neutral taste, he likes to add some hot spices and ground dried porcini mushrooms to the hummus. This spread does not have too many carbohydrates and is recommended for everyone.
During the promotion, Maja Petrović prepared a galette sandwich, and she prepared the galette from pumpkin seed flour. She added hummus to both the dough and the sandwich spread.
Aleksandra Stefanović, author of the blog porodicnegastronomije.com, prepared bruschetta with roasted pumpkin and hummus, as well as her special version of Waldorf salad.
Hummus is a traditional Middle Eastern dish made from chickpea, lemon juice, tahini (sesame paste) and garlic. This delicacy is becoming more and more popular on domestic tables, and nutritionists are happy to recommend it because it is a good companion to any healthy diet.
At the gathering organized by the company DTD Ribarstvo, producer of Ribella Hummus, nutritionist Milka Raičević pointed out that she recommends hummus to pregnant women, diabetics, athletes, those on a diet, and often children: "For athletes, especially because of the protein and fiber in chickpeas. For diabetics hummus is a good choice because it has a low glycemic index. Also, hummus is a vegetable source of protein, so it can be an excellent substitute for meat."
A common misconception is that this specialty is only used as namaz with bread. Hummus is also used as dressing for salad or for pasta, like dip, that is sauce, or as attachment with meat and fish.
Bloggers Maja Petrović and Aleksandra Stefanović showed journalists how they combine hummus in food preparation. "I use it as a substitute for some spreads, because it is healthier than milk spreads, has a rich taste and can be combined well," said Aleksandra Stefanović.
The company DTD Ribarstvo is the only one in Serbia that has been industrially producing humus for four years. "Even in industrial conditions, it is possible to produce a healthy product." The hummus we make does not contain additives or artificial colors and, according to the tests of the Institute for Food Technology, Ribella hummus contains a significant amount of iron, vitamins and minerals," said Ana Luković from DTD Ribarstvo.
Ribella Hummus is also present on the markets of Croatia, Macedonia, and recently also on the market of Bosnia and Herzegovina, where it is the only represented hummus producer.
DTD Ribarstvo announces for next year the launch of new and innovative products that will enrich the offer of healthy food on the markets of Serbia and the region.
Promotion of hummus, video report
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