Sarafian hummus takes three days to make and took years for chef, Tom Sarafian, to perfect. It’s made in West Footscray with premium ingredients sourced from local Victorian farms and chickpeas from Ord River in WA, as well as the finest tahini from Lebanon.
Delicious when served with warmed bread or even with a dish of spiced lamb and hummus, this is an incredibly delicious dip that takes you from breakfast to dinner, and everything in between.
Made from chickpeas, garlic, lemon juice, tahini (contains sesame seeds), extra virgin olive oil, sunflower oil, pink lake salt and smoked paprika.
Each jar contains 300g of hummus.
This product must be refrigerated and its shelf life will be for a minimum of four days, refer to packaging for further use by date information.