The Roots That Grew
The Roots Hummus Story Begins In 2006...
…in a 200-square-foot storage room in the back of a West Asheville food co-op. From this modest space Matt Parris decided to launch a small takeout business, despite being armed with little more than a food processor and a good dose of naiveté. A Southern outdoor mecca with a hippie flair, Asheville has long been known as a place to get simple, nutritious food, and Matt’s project, Roots Café, was a continuation of this tradition.
As the cafe’s customer base began to grow, so did requests for sides of Matt’s hummus.
Local hummus fanatics—in a place like Asheville, there’s no shortage of such creatures—encouraged him to sell it by the pound, and he realized something much bigger than just bean dip was being produced in his tiny commissary. A connection between food and community was being nurtured, one sacred batch of hummus at a time.
Given the demand Matt decided to focus exclusively on hummus-making...
…and before long Roots Hummus was born. Since the beginning Roots has relied on all-natural, preservative-free ingredients, a whole-foods approach that remains to this day.
In 2018, Roots moved into a former Blue Ridge Motion Picture Studio warehouse in East Asheville...
…a 27,000- square-foot facility. This large space has enabled Roots to perfect its fourteen hummus offerings and greatly increase its output. Roots goes through 15,000 pounds of chickpeas in a typical week, and can craft up to 2,400 tubs of hummus an hour. Quite a change from that tiny storage room. While the size and reach of Roots may have changed, its driving motivation has not: to create the best hummus on earth. We hope you’ll agree.
The People Behind The Hummus
Our team is what makes Roots Hummus so special. Get to know us!
Learn More About Our New Facility
Thanks to you, we are making more hummus than ever! Check out the new spot.
Into The Hummus
Curious what makes our Hummus the best on Earth? Jump in!