Hummus with Basil Leaves

OUR HUMMUS

The popularity of hummus has grown massively among Finnish consumers during the past years, and it seems to have established a permanent position on the Finnish market. Our hummus is freshly prepared by Baba Foods, which is one of the pioneers of hummus production in Finland.

 

Together with the chefs of Baba Foods, we have crafted a recipe that offers the customer an authentic experience, while the serving style is inspired by traditional hummus restaurants around the globe. We do not use any additives or preservatives in our food.

 

OUR INGREDIENTS

CHICKPEAS

TAHINI

LEMON JUICE

RAPESEED OIL

SPICES

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Green Goodness

NUTRITIONAL

VALUES

It is safe to say that Hummus can be considered a health food. 

To begin with, the nutritional values of chickpeas are impressive. They are rich in almost everything humans need in their daily diet, including the following.

Proteins

  • Chickpeas contain on average 18-28% protein and its digestibility were found to be higher than that of soybeans, pigeon peas, mung beans, and urd beans. It was also found that cooked chickpeas have improved digestibility. 

Vitamins

  • Pre-vitamin A (beta carotene)

  • B1, B2, B3, B5, B6

  • C

  • E

  • Folic acid

Chickpeas are also low in fat, and almost all their fat is composed of healthy unsaturated fatty acids. 

 

In addition, sesame seeds, which form approximately 20% of our hummus, have very similar but even more impressive nutritional values. 

Hummus is also vegan, thus fitting perfectly almost every type of diet. 

Estimations of nutritional values of every individual dish can be found on the menu.

Amino acids

  • Phenylalanine

  • Tyrosine

  • Tryptophan

  • Soleucine

  • Leucine

  • Lysine

  • Cystine

  • Valine

  • Histidine

  • Threonine

Minerals

  • Calcium
  • Potassium
  • Phosphorous

  • Manganese

  • Copper

  • Magnesium

  • Iron

  • Zinc

 

Source; Bar-El Dadon, Shimrit & Abbo, Shahal & Reifen, Ram. (2017). Leveraging traditional crops for better nutrition and health - The case of chickpea. Trends in Food Science & Technology. 64. 10.1016/j.tifs.2017.04.002.