Hummus à la marocaine
78
Nutrition Score
Moderate

Hummus à la marocaine

5400112349700
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
79
Hazard Score
Use with caution
79
Mirella Index
Everyday
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Chickpeas
Chickpeas  ·  No known concerns
Round legume used to make hummus and falafel, or added whole to salads and stews.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Canola Oil (Rapeseed)
CanolaOil  ·  −2 pts
Moderate health concern Source: FDA, EFSA
Vegetable oil derived from a variety of rapeseed. Low in saturated fat, high in monounsaturated fats.
Sesame Seeds
SesameSeed  ·  No known concerns
Contains sesame
Small oilseeds with a nutty flavor, used whole, ground into tahini, or pressed for oil. Contains sesame allergen.
Modified Starch
ModStarch  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Chemically or physically treated starch for improved cooking properties. Generally safe.
Salt (Sodium Chloride)
Salt  ·  −2 pts
Moderate health concern Source: WHO, FDA
Common table salt used for flavouring and preservation. High intake is linked to hypertension.
Citric Acid
E330  ·  No known concerns
Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.
Lactic Acid
E270  ·  No known concerns
Natural acid produced by fermentation. Safe preservative and acidity regulator in many foods.
Acetic Acid (Glacial)
E260  ·  −2 pts
Moderate health concern Source: FDA
Concentrated acid used to fake traditional fermentation in cheap vinegars (synthetic vinegar). Safe but nutritionally empty.
Garlic
Garlic  ·  No known concerns
Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.
Potassium Sorbate
E202  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Widely used mild preservative to prevent mold. Generally recognized as safe within standard legal limits.
Spices
Spices  ·  No known concerns
General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.
Xanthan Gum
E415  ·  No known concerns
Thickener and stabilizer produced by bacterial fermentation. Safe in normal food amounts.
Pumpkin
Pumpkin  ·  No known concerns
Orange winter squash used in soups, pies, and roasted dishes, and a source of beta-carotene.
Lentils
Lentils  ·  No known concerns
Small legume, high in plant protein and fiber, cooked in soups, stews, and salads.
Apple
Apple  ·  No known concerns
Common tree fruit eaten fresh, dried, or processed into juice and sauce. A source of fiber and vitamin C.
Raisins
Raisins  ·  No known concerns
Dried grapes, eaten as a snack or used in baking and cereals. Naturally high in sugar and fiber.
Black Pepper
BlackPepper  ·  No known concerns
Pungent dried berry ground as the world's most common spice, used to season nearly any savory dish.
sunflower oil
sunflower oil  ·  No known concerns
Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.
Ginger
Ginger  ·  No known concerns
Pungent, spicy root used fresh, dried, or ground in cooking and drinks.
Vinegar
Vinegar  ·  No known concerns
Sour liquid made by fermenting alcohol into acetic acid, used as a preservative and flavoring in dressings and pickles.
Vegetable Fibre
VegFibre  ·  No known concerns
General term for plant-derived fiber added to processed foods to boost fiber content and improve texture.
Curry Powder
CurryPowder  ·  No known concerns
Blended spice mix based on turmeric, cumin, and coriander, used to flavor curries and stews.
Celery
Celery  ·  No known concerns
Contains celery
Crunchy stalk vegetable eaten raw or cooked, low in calories. Contains celery allergen.
Spring Onion
SpringOnion  ·  No known concerns
Young onion harvested before the bulb fully forms, eaten raw or lightly cooked with a mild flavor.
Sugar (Sucrose)
Sugar  ·  −4 pts
Moderate health concern Source: WHO, FDA
Common refined sugar. High consumption is linked to obesity, type 2 diabetes, and tooth decay.
Chili / Cayenne
Chili  ·  No known concerns
Hot pepper used fresh, dried, or ground to add heat to dishes.
Guar Gum
E412  ·  No known concerns
Natural thickener from guar beans. Used in dairy products, sauces, and gluten-free products.
Wine Vinegar
WineVin  ·  No known concerns
Natural vinegar produced from fermented red wine. Contains trace grape polyphenols.
Grape Must (Cooked)
GrapeMust  ·  No known concerns
Cooked grape must, base of balsamic vinegar.
Sulphite Ammonia Caramel
E150d  ·  −5 pts
Moderate health concern Source: EFSA
Contains sulphites
Caramel colorant made using ammonia and sulphite compounds, used in colas and dark sauces. Contains sulphites allergen.
Arugula (Rocket)
Arugula  ·  No known concerns
Peppery salad green with a sharp, slightly bitter flavor, eaten raw in salads.
Soya (Soybean)
SoyaIng  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Contains soybeans
Common allergen; also a source of protein and plant-based alternatives. Phytoestrogen content.
wheat
wheat  ·  No known concerns
Contains cereals containing gluten
Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.
Ascorbic Acid (Vitamin C)
E300  ·  No known concerns
Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.
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