Hummus Leaves is the firm leaf of the original chickpea plant, known as the base of the popular hummus.
Hummus Leaves is a decorative leaf, e.g. for use in the Asian and Oriental cuisine. It has a pleasant bite with full flavour of chickpea and a salty/sour aftertaste. A welcome ingredient in hot and cold dishes, especially in combination with cumin, legumes, eggplant, pumpkin, beetroot and pistachio.
Hummus Leaves is the young plant of Cicer, known to produce chickpeas. Chickpeas are the key ingredient for Hummus. They are also used in salads, soups, stews and curries. Cicer is believed to originate from South-East Turkey/Syria.
Hummus Leaves are available all year round and can be kept at a temperature of between 2-7°C for up to a week. Produced according to socially responsible cultivation methods, Hummus Leaves satisfy hygiene standards in the kitchen. The shoots are cultivated cleanly and hygienically.
2 of 5
2 of 5
2 of 5
2 of 5
3 of 5
- Sweet, Salty, Sour, Bitter, Umami
- African, Alpine, Arabic, Asian, Balkan, Chinese, Creolic, French, Greek, Indian, Indonesian, Italian, Korean, Mediteranean, Persian, Portugese, Thai, Turkish, Oriental
- Baking, Pickling, Smoke, Sous vide, Stir frying
- Breakfast, Crustaceans, Fish, Functional, Game, Grill, Lunch, Main course, Meat, Pasta, Pizza, Poultry, Soup, Starter, Vegetarian, Vegetables
- Taste Friends
- Prawns, Lobster, Crab, Crustaceans others, Monkfish, Shellfish, Apple, Cucumber, Eggplant, Figs, Olives, Pumpkin, Tomato, Chives, Mint, Beans, Beef, Goat, Lamb, Offals, Porc, Sheep, Veal, Meat, Truffle, Mushrooms (others), Almonds, Hazelnut, Pistachio, Walnut, Nuts, Chicken, Duck, Goose, Pheasant, Pigeon, Quail, Turkey, Poultry (other), Scallop, Oyster, Squid, Black pepper, Cumin, Chili, Asparagus, Carrot, Cauliflower, Chicory, Kidney beans, Onion, Potato, Butternut squash, Sweet potato, Bread, Couscous, Egg, Liquorice, Olive oil, Pumpkin seeds, Rice, Soy sauce, Tofu