Did you know hummus simply means “chickpeas” in Arabic?
It makes sense, of course, as the chickpea is widely hailed as the shining star of this classic Middle Eastern dip. But while chickpeas often get all the well-deserved credit, it’s the tahini that makes the dish – and that sets ours apart from other commercially available hummus products.
For decades, we have been perfecting our hummus recipe to create the best ever, as designated by customers, guests and food critics alike. In scaling up our recipe for wholesale distribution, we worked meticulously to maintain the authenticity, taste and texture of our much-loved hummus without altering any of its ingredients.
The key to our delicious hummus is the top-quality tahini we use. We would never, ever consider using hydrogenated oils in its place, as is commonly found in store-bought hummus. To that point, one should never find oil as an ingredient in pre-packaged hummus; it should only be used as a drizzle when serving and should only be extra virgin.
We’re all about letting our ingredients do what they do best and our flavors shine. It’s a simple practice, but one that has earned us the distinction of Best Hummus Ever time and time again. Browse our four savory varieties, and don’t hesitate to reach out to us to learn more about our products or the art of hummus-making.
Though widely recognized as a Middle Eastern dish, the exact origins of hummus have been hotly debated for centuries – most hotly, perhaps, between Lebanon and Israel, who engaged in an all-out hummus war from 2009 to 2010 in a battle to lay claim to the delicacy.
After some back and forth and a whole lot of chickpeas, tahini, lemon juice and olive oil, Lebanon set the Guinness World Record for the largest serving of hummus at 10,452 kilograms – more than 23,042 pounds of creamy, delicious hummus b’tahini spanning over 7 meters in diameter.