Trust the Process: How High Pressurization Keeps Roots Hummus Fresh Longer Than The Competition
Dipotassium phosphate. Sodium benzoate. Potassium sorbate. Who needs ‘em? Not us! At Roots we believe in real food, i.e., things you can pronounce even if you’re a kid. That’s why every tub of hummus we craft is preserved through high pressure processing, not strange-sounding food additives.
The force is strong with this one—87,000 pounds per square inch (psi), in fact. That’s how much pressure is applied to every batch of hummus we craft. To put this in perspective, here are the pressure ratings for a bunch of random things:
- 15.23 psi: maximum pressure of an Instant Pot
- 30-35 psi: average recommended pressure for car tires
- 15,750 psi: water pressure at the Mariana Trench, the deepest place in the Earth’s crust at 36,037 feet below sea level
- 22,100 psi: maximum pressure a 2-inch steel pipe can withstand before bursting
In other words, 87,000 psi is a lot of power.
All that pressure is used for a good reason. High pressure processing has lots of benefits when it comes to hummus:
- It kills potentially harmful bacteria while keeping the texture and taste perfectly intact.
- It’s a “cold” process that uses no heat, so no nutrients are reduced or lost during the process.
- Each batch is pressurized in water, so no harmful byproducts are produced.
- It triples the shelf life, reducing waste and spoilage.
The process can sometimes make the hummus seem watery or like it’s stuck to one side of the tub. No worries: just give it a quick stir before eating and you’ll be good to go.
Hummus that’s longer-lasting and preservative-free? Now we’re talking.
