Houmous topped with pesto & parmigiano reggiano
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 303 kcal | 15% |
| Fat | 24.0 g | 34% |
| of which saturates | 3.6 g | 18% |
| Carbohydrate | 11.8 g | 5% |
| of which sugars | 1.1 g | 1% |
| Fibre | 5.4 g | — |
| Protein | 7.8 g | 16% |
| Salt | 0.68 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
45% Cooked Chickpeas (Chickpeas, Water), Rapeseed Oil, Water, 11% Sesame Seed Paste, 3% Basil In Sunflower Oil (Basil, Sunflower Oil, Salt, Acidity Regulator: Sodium Carbonate), Concentrated Lemon Juice, Garlic Purée, 1% Medium Fat Hard Cheese (Regato Cheese (Milk), Anti - caking Agent: Potato Starch), Parmigiano Reggiano P.D.O. Hard Cheese Shavings (Milk), Pine Nuts, Cornflour, Preservative: Potassium Sorbate
- E202Potassium sorbatePreservative
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
58% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Hummus” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Hummus”: 1.11 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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