our Process make the difference

 

Don’t worry - there was a false bottom on the tub

Don’t worry - there was a false bottom on the tub

Start with the best ingredients

  • 8 mm chickpeas sourced from farmers in North Dakota

  • Real Lemons, always freshly squeezed

  • The best Lebanese Tahini using Ethiopian sourced humera sesame seeds

Boil for 3 hours until the skins peel off and chickpeas can be easily squished between two fingers.

Boil for 3 hours until the skins peel off and chickpeas can be easily squished between two fingers.

Soaking and boiling

  • Hummus should be light, fluffy and full of flavor. We soak our chickpeas for 15 hour, rinse and boil for another 3 hours until the skins naturally peel from the chickpeas as seen in this photo. They are then cooled, blended and packaged to be devoured

Top with olive oil, fresh parsley, paprika. Hummus goes well with anything pickled, pita, chips, veggies or on sandwiches as a healthy condiment.

Top with olive oil, fresh parsley, paprika. Hummus goes well with anything pickled, pita, chips, veggies or on sandwiches as a healthy condiment.

Its all about the process

  • Those who know about hummus, know that the process makes the difference in the end. Simply mixing all of the ingredients together is not going to allow for the most flavor to come out. Blending the tahini (with ice if you’re at home) and lemon juice allows the tahini to become one viscous mixture of flavor. Next we add the chickpeas along with the perfect amount of spices spices and blend - not for too long - just enough to leave some texture - the way hummus should be.