Micro-vegetable specialist Koppert Cress has introduced hummus leaves, giving chefs a new and intense flavour option.
Hummus leaves are the firm leaf of the original chickpea plant, which form the base for hummus, and are also a decorative leaf used in Asian and Oriental cuisine.
They provide a full flavour of chickpea and a salty/sour aftertaste in a pleasant bite, acccording to Koppert, and are seen as a versatile ingredient in hot and cold dishes, particularly in combination with cumin, legumes, eggplant, pumpkin, beetroot and pistachio.
Hummus leaves are the young plant of Cicer, known to produce chickpeas. As well as in hummus, they are also used in salads, soups, stews and curries. Cicer is believed to originate from south-east Turkey and Syria.
Koppert Cress said: "We are constantly looking for natural and innovative ingredients, which chefs can use to intensify the flavour, aroma and presentation of their dishes. These are products that meet the increasingly stringent demands of restaurants across the globe."
Cresses are freshly germinated seedlings of 100 per cent natural aromatic plants. These plants provide a freshness and intensity of taste and aroma that is almost exclusively found in young plants, Koppert said.