Effortlessly, hummus manages to be a perfect food. It pairs just as well with a spoon as with a warm pita. But rather than tick off all its pros–vegan, gluten-free, high-fiber, low glycemic index and delicious–just pause and consider how many people you know who dislike hummus. As for me, I can count them on one hand, with five fingers down.
Perhaps this helps explain the popularity of Hummus Bros, a London-based chain of restaurants and pop-ups serving healthy and speedy Mediterranean food. The Levantine Kitchen company is raising funds on UK crowdfunding platform Seedrs, and not doing a bad job of it at all; Seedrs recently listed them as the Biggest Mover by Percentage Raised, in a recent e-newsletter. Currently, Hummus Bros is seeking £250,007 in investment, with £113,807 already funded. Equity offered is 4.35%, and the company’s pre-money valuation is £5,496,267.
The company’s website notes,
Hummus Bros was born on a glorious hot day in May 2003, when, as two college friends, we were searching for something filling and healthy that would taste great, and still leave some change for drinks.
The founders’ dream was “to open a place dedicated to hummus,” and Hummus Bros’ website states that the chain is “the only place in the UK to concentrate solely on what we love most – hummus.” Current team members include co-founders Christian Mouysset and Ronen Givon; Jon Hassall, managing director; and Fred Edwards, chairman.
In the UK, Hummus Bros has four restaurants and pop-ups – with more than 50 per month in canteens of Goldman Sachs, JP Morgan, Morgan Stanley and more. Patrons can choose among hummus bowls, with toppings like chicken and falafel salad, and falafel wraps, with baklava and fresh mint tea for dessert. For those across the pond, Hummus Bros has also published a recipe book of “delicious, healthy recipes inspired by the Mediterranean kitchen.”
We intend to expand further by opening more high street locations, operate more canteens and sell our preservative-free hummus in supermarkets. To do this we would use High Pressure Processing (HPP) technology which extends the shelf life of the product without changing our award winning recipe.
The company also believes that it could capture a significant share of the £100m supermarket hummus market, and grow it by offering its “better quality” hummus. Or make that “pimped-up” hummus, according to a review posted on Time Out London.
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