By Victoria Cosford
Alan Schwarz at Baraka is often told he makes the best hummus in the world – and now he’s taken it a step further. Out of a ‘desire to make a range of healthy dessert products’, he tells me, he has developed a dessert hummus – ‘the first dessert hummus products available in Australia!’
Chickpeas, naturally, form the base, and the sweetening agents are dried fruits like sultanas and dates. So far there are three flavours: vanilla bean, chocolate and mocha, and they’re all gluten-, dairy- and nut-free – no preservatives, artificial flavours or colours. ‘It is always a joy’, Alan says, ‘to be able to offer our customers something new.’
Alan, a former winemaker whose background is in sustainable agriculture, took over the Baraka business with his wife about seven years ago. ‘Many people at the farmers’ market say Baraka products are better now than they have ever been.’ He believes that’s due to their commitment to consistent quality, using the best possible ingredients, and their ‘desire to make the world a better place.’ ‘This drives us’, he says, ‘to create healthy products, and to operate our business in a moral, ethical, and environmentally sustainable way.’ Most of their power comes from solar panels and their waste is ‘recycled, repurposed or composted.’
There’s herb tahini, labneh cheese, basil pesto and Moroccan capsicum salsa, and of course their celebrated hummus (silver medal winners twice at Sydney Royal Fine Foods) but also another first of its kind, hemp hummus. ‘Although others have tried’, says Alan, ‘our hemp hummus is the only product of its type available in Australia.’
As for that wonderful dessert hummus, Alan suggests it be used as a dip, a spread for bread or croissants, or a dessert with fruit. It’s available for tasting most Fridays at the Mullum Farmers Market.
Baraka is at Mullumbimby Farmers Market every Friday from 7–11am.
