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Ohio’s Own: Hummavore Hummus

Miriam Bowers Abbott Miriam Bowers Abbott Ohio’s Own: Hummavore Hummus
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For Fox Hollow Garden, aka “Hummavore,” hummus is serious business. So serious, that this past winter it dedicated itself to the lone task of making and selling hummus — lots and lots of hummus.

Of course, a line-up consisting of only hummus doesn’t have to be boring. A chip dip can have many variations when it comes to a recipe that starts with garbanzos and garlic. Hummavore/FHG churns out take-home vats of hummus in garlic, chipotle, olive (enhanced with olive tapanade) and a host of other interesting flavors.

The two-named joint is in the process of a change in its moniker. It started as Fox Hollow Garden, but as the operation grew, the time came to find a new name distinct from Fox Hollow Farms, a separate operation best known for meat. A March contest invited customers to cook up new name options. The results were creative entries that included Hummlicious, Worlds Apart, Hedgey Hummus, Chi-Ti, Yakabagh and Hummdiddlyumptious. Ultimately, the Hummavore title rose to the top for re-branding and the upcoming spring farmers market season.

As for the hummus products themselves, they’re made with a serious commitment to the non-GMO lifestyle. The ingredient list features non-GMO chickpeas and tahini both. There’s also certified organic lemon juice and black pepper in the mix. The rest of the list was pretty normal (garlic, salt, etc), except for the curious mention of baking soda.*

Ultimately, the mix comes out outstandingly smooth, but sturdy and substantial too, It requires serious chips to match its heft. At last check, it looked like Hummavore was pairing the dip with Shagbark chips: substantial,  Ohio-based and also non-GMO.

And while the hummus game is strong, the summer growing season is coming back soon too. You’ll find its garden goodies and hummus throughout the farmers market scene in upcoming months.

*According to the internet, baking soda makes hummus extra smooth. Baking soda is used to affect the pH of the water in which the chickpeas are prepared, making them more soluble. If you Google it, you will find an unsettling amount of high-level scientific research done on pH and the solubility of various peas and beans.

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