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.

A nice topping for crackers or bruschetta.

http://www.pettinicchi.com