Hanes Hummus
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10/10/2026
People usually meet my hummus through one flavour. Whichever one was in front of them that day.
Hot Date, Moroccan Seven Spice, Roasted Garlic & Dill, Avocado & Basil. They taste nothing alike, and that is the point. What they have in common is how they are made: real ingredients, no canola or soy oil, nothing in there to stretch the batch.
So pick the one that sounds like you. You are not choosing between a good one and a lesser one.
Link in bio. 🤎
I never script these. I hand someone a tub, ask what they think, and let them say whatever comes out.
This one had me laughing behind the camera.
Watch it to the end. 🤎
10/08/2026
Real people, real tubs. Every one of these was taken at an event where someone tried Hanes Hummus for the first time. 🤎
Which flavour would you be holding?
I didn't ask him to say any of this. 🤎 Real feedback from someone who just tried it, at one of our events.
Have you tried it yet? Tell me which flavour below.
10/07/2026
Priorities. 🤎
Tag someone who'd fail this test.
When I started, everyone had the same advice. Make it cheaper. Cut the tahini, add water, use canola oil, stretch the batch. That is how you compete on a shelf.
I did not do any of that, and for a long time it was the harder path. Fewer tubs, higher cost, slower growth.
What I figured out is that you cannot win on price against companies making it by the tonne. You can only win by making something they cannot make. So that is what I did, and the people who taste it are the reason I am still here.
If you are building something right now and you are being told to cut corners to survive, this is the one thing I would tell you. Do not.
10/06/2026
Most hummus on the shelf is built on canola or soy oil. It is cheap, it stretches the batch, and it is the reason so much of it tastes like nothing.
I never wanted to make that. Roasted Garlic & Dill is chickpeas, tahini, lime, lemon, dill, garlic, Himalayan sea salt and black pepper. That is the whole list.
Turn the tub over and read it for yourself. I put my face on the lid because I am not hiding anything behind it.
Link in bio. 🤎
I go in ready to explain what it is, and sometimes people already know. That never stops being a good feeling. 🤎
Do you already have a regular flavour?
She walked over just to say this. 🤎 Nobody asked, nobody prompted her. That's the kind of feedback that actually means something.
Have you tried it yet? Tell me which flavour below.
When a chef tastes it, there’s nowhere to hide. 👨🍳🤎
Real ingredients, no fillers, no shortcuts, and someone who cooks for a living can tell immediately.
Meet Chef Massimo Capra, .
What would you serve it with?
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Website
Address
2030 Bristol Circle
Toronto, ON
L6H0H2
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