fbpx

Our Ingredients

Chickpeas

Chickpeas are the key ingredient in our hummus.

Sometimes known as garbanzo beans, chickpeas are widely used in Middle-Eastern, Indian and Mediterranean cuisines.

Although hummus is a common way to use chickpeas, they can also be ground into flour, made into falafel, used in curries/stews and roasted as snacks.

They are one of the earliest cultivated legumes (earliest use dates back more than 7500 years) and are a great source of protein, fibre, minerals and essential amino acids.

Fresh Basil, Parsley & Coriander

These herbs provide essential flavourings to many of our hummus products.

Grown near Cambridge, in the rich Waikato plains, we get deliveries for that day’s production before 7am. 

We know that there is no substitute for the taste of fresh herbs, so we make sure the basil, coriander and parsley we get is from farmers we know and is lush, green and freshly-picked.

Sunflower oil

Not all oils are created equal.

Sunflower oil sounds as good as it is – made from the pressed seeds of sunflowers, it has no saturated fats and is high in essential fatty acids and Vitamin E.

We use it in in all our hummus products not just for the goodness it provides, but also for its subtle flavor which doesn’t overpower and allows our ingredients to shine.

Tahini

Although it sounds like it comes from some exotic island paradise, Tahini is actually a modern version of an old Greek word.

It’s a paste made from toasted, ground, hulled sesame seeds and is an essential ingredient in our hummus adding a unique depth of flavour.

Tahini is used in the cuisines of the Eastern Mediterranean, the South Caucasus, and the Middle East, as well as parts of North Africa. It’s a good source of calcium, manganese and potassium and is used in both sweet and savoury dishes.

Chickpeas

Chickpeas are the key ingredient in our hummus.

Sometimes known as garbanzo beans, chickpeas are widely used in Middle-Eastern, Indian and Mediterranean cuisines.

Although hummus is a common way to use chickpeas, they can also be ground into flour, made into falafel, used in curries/stews and roasted as snacks.

They are one of the earliest cultivated legumes (earliest use dates back more than 7500 years) and are a great source of protein, fibre, minerals and essential amino acids.

Tahini

Although it sounds like it comes from some exotic island paradise, Tahini is actually a modern version of an old Greek word.

It’s a paste made from toasted, ground, hulled sesame seeds and is an essential ingredient in our hummus adding a unique depth of flavour.

Tahini is used in the cuisines of the Eastern Mediterranean, the South Caucasus, and the Middle East, as well as parts of North Africa. It’s a good source of calcium, manganese and potassium and is used in both sweet and savoury dishes.

Sunflower oil

Not all oils are created equal.

Sunflower oil sounds as good as it is – made from the pressed seeds of sunflowers, it has no saturated fats and is high in essential fatty acids and Vitamin E.

We use it in in all our hummus products not just for the goodness it provides, but also for its subtle flavor which doesn’t overpower and allows our ingredients to shine.

Fresh Basil, Parsley & Coriander

These herbs provide essential flavourings to many of our hummus products.

Grown near Cambridge, in the rich Waikato plains, we get deliveries for that day’s production before 7am. 

We know that there is no substitute for the taste of fresh herbs, so we make sure the basil, coriander and parsley we get is from farmers we know and is lush, green and freshly-picked.

Contact us

New Zealand
Physical: 395 Rosebank Road,
Avondale,
Auckland, 1026
New Zealand

Postal: Private Bag 19983
Auckland, 1746
New Zealand

email: info@lhf.net
phone no: 09 829 5700
fax no: 09 829 5703