Hummus – trochę egzotyki na talerzu

© Borgis - Medycyna Rodzinna 3/2017, s. 233-236 | DOI: 10.25121/MR.2017.20.3.233

Zygmunt Zdrojewicz¹, Jacek Majewski², Justyna Pająk², Maciej Majewski²

Summary
Hummus was first prepared centuries ago and from then is well known as nutrient dish. It is a dip made from cooked, mashed chickpeas, blended with tahini and additional ingredients like olive oil, lemon juice and spices. Moreover, hummus is a source of fibre, polyunsaturated fatty, acids and several vitamins (vitamin A, E, C, folate) and elements (especially magnesium, potassium and iron). Thanks to that it helps in weight management (due to nutrient-to-calorie ratio), controlling glucose level and insulin regulation. Furthermore, its ingredients lead to lower cardiovascular disease risk factors like LDL level. Generally, it is advised to replace energy-dense food with nutrient-dense ones like vegetables. Not only hummus may reduce risk of colorectal cancers but also impacts gastrointestinal track health. Insoluble fibres that are not digestible promote bowel movement. Adding hummus is an easy way to improve nutritional profile of diet and increase vegetables and whole grains intake. The aim of this article is to describe the ingredients of hummus, its properties and health influence.

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