In 2003 co-founder Lilly Miscoe whipped up a batch of hummus for a dinner party, with jalapeños and red bell peppers her husband Michael had just roasted over his invention; hazelnut-shell briquettes (non-wood, non-charcoal, petroleum free, and nut-meat free, whoo! that’s a lot of free’s!) The savory, roasted flavor of that first batch of hummus became such a favorite with Lilly’s friends and family, that she and Michael, began selling her hummus at the Portland Farmer’s Market. When farmer’s market customers lined up for it, and became grumpy when she sold out, she knew she had a hit! Long ago it was decided that Lilly’s Hummus would be made with organic, kettle-cooked beans, and never canned or pre-packaged beans. This reduces waste caused by pre-processed bean packaging, and also produces a much more fresh, appetizing, and nourishing hummus! The Lilly’s facility fully recycles materials used in the production of hummus, and composts food waste as well. Overflow product is donated regularly to the Oregon Food Bank, which provides foods to hungry Oregonian individuals and families. Our focus on sustainability is as strong as our commitment to workplace safety, for our production crew and staff. All-natural ingredients like fresh, hand-roasted veggies, organic beans and real olive oil make Lilly’s Hummus the perfect full-flavor, gluten-free, non-GMO, kosher snack. And we never use preservatives or artificial ingredients – just real ingredients for real hummus.