Fresh and tasty. A classic Mediterranean recipe.
Hummus is easy to make at home, and everybody has their favorite recipe. We’ve started with the simplest of recipes, which we call “classic” and plan on expanding our range of flavors. Until then, feel free to add olive oil, garlic, paprika, or anything you find to your liking.
A feisty Lactobacillus is the responsible party for the delicious and tangy taste of our hummus. At harmonica, we’ve wanted to produce our own hummus for a long time. However, we faced one major obstacle. We couldn’t keep it fresh and tempting without unnecessary processing (i.e., pasteurization) or questionable additives. Finally, we found the solution in lactic acid bacteria, which is affectionately called “Lactobacillus plantarum GLP3”. This bacteria turned out so fiery and active that it successfully fights off disease-causing bacteria. Thanks to this lactobacillus, our hummus tastes fresh and tasty for 30 days. That’s what we call innovation! And one more vital clarification, the bacteria are plant-based, which makes our hummus vegan.
What's in it
Boiled chickpeas, white sesame tahini, sunflower oil, Lactobacillus plantarum GLP3, Tartaric acid, lactic acid, olive oil extra virgin, salt. Acidity regulator: citric acid
How it's made
Our classic recipe relies primarily on boiled chickpeas, to which we add sesame tahini, olive oil, and lemon. The hummus isn’t complete until the prominent Lactobacillus plantarum GLP3 that fights off every pathogen joins the mix.
|904 kJ / 216 kcal
|- of which saturated
|- of which sugars
Plastic cup 200 g