Conventional hummus

We think about climate change often. The thing about conventional hummus is that it needs to be refrigerated from the moment it’s made till the moment you pull it out of the fridge. That weighs on us.

the plan

But what if it didn’t need to be refrigerated? What if it weighed half as much? What if we didn't need plastic?

  • Step 1 is Hiker’s Hummus—which we’ve designed for hikers, campers, and anyone else who packs food to eat outdoors. Hiker's Hummus will help us build capacity. This is where we are now.
  • Step 2 is building a bigger facility that runs 100% on renewable energy to make freeze-dried hummus designed for eating at home.
  • Step 3 is "greening" our supply chain and distribution. That will be quite the challenge.

Sustainable Hummus?

In a world with a changing climate and threatened ecosystemse, we believe that chickpeas and hummus are important foods. Not only are chickpeas an inherently sustainable crop, but they're a rich source of plant protein. Finding a way to make and sell hummus while minimizing the impact of our business on the environment is our priority.

The beauty of freeze drying is that it concentrates the most energy intensive processes at the outset—"in house," if you will—rather than distributing energy usage across the full life cycle of the product.

What about now?

Unfortunately, we do not currently have control over the energy we use in our rented commercial kitchen. We endeavor to run an efficient operation that minimizes waste. Where possible, we use recyclable containers, either glass or 100% recycled PET. Our office space runs on renewable energy, mostly wind; which also charges our company car.