Once the crop leaves our field and goes to the warehouse, farmers usually don’t get a chance to see how their crop is used to make the actual end product. We know who buys our crops and that wheat will end up as flour or in bread, crackers, cookies, noodles, etc and that one of the uses for garbanzos (chickpeas) is to make it into hummus. So I am excited to show you how a new local company uses locally grown garbanzos (of which some are from the Anderson Farm) to produce fresh hummus with no preservatives.
I met Bronzestone Hummus owners, Tish and Heath at their manufacturing site, and their facility is located in a nearby town just 16 miles away from the Anderson Farm. Even though Tish and Heath had just gotten in from a successful marketing trip in Seattle, they were hard at work but took the time to show me around and answer questions.
|The refrigerated truck to transport the hummus|
|A view of the commercial kitchen|
|Another view of the kitchen site|
|Heath adding the onions into the caramelizing machine|
|The onions just before the lid was closed to |
begin the caramelizing process
Next I peeked into their cooler to have a look at the garbs that had been cooked and were being cooled prior to be processed.
|The freshly cooked garbanzos that were cooling in the refrigerated cooler|
|Hummus that is ready for packaging|
(this flavor is their sun dried tomato hummus)
|A view of the tubs from within the cooler that contain|
either cooked garbs or the finished product before packaging
|Heath sealing the tubs of hummus|
|The final product, yummmmm|