Israeli style hummus made in our kitchen at Ecollegey! We make it from scratch and cook the chickpeas with kombu seaweed which is a macrobiotic trick to better digest legumes.
Ingredients: Chickpeas, tahini, garlic, pink salt, citric acid, filtered water.
We suggest drizzling olive oil with a sprinkle of paprika and fresh parsley to serve with warm pita bread or crackers.
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