Hummus Gets a Taos Twist

IN TAOS, where creativity runs deep, even hummus gets an inspired makeover. “I’m a hummus fiend,” says Chelsea Travers, who founded Taos Sprouted Hummus in 2022. “During Covid, I was making it all the time, until finally I was convinced I could make it a profession.” Her secret? A three-day sprouting process that transforms the humble garbanzo into a nutrient-dense, easy-to-digest powerhouse. “By sprouting, you remove the phytic acids—which cause bloating—making it far more digestible and bioavailable,” she explains. “You also get more access to the zinc, magnesium, and protein.” Working out of a Taos community kitchen, Travers—a certified holistic health practitioner—uses all organic and U.S.-sourced ingredients, including New Mexico garlic and red chile. The velvety dips come in two flavors, traditional and red chile lime, inside fully compostable packaging—right down to the limestone-based labels. “I think our health is really in our hands,” Travers says. “It comes from whole ingredients, eating locally and seasonally, and supporting our local markets.” Travers’s dreams for Taos Sprouted Hummus include supplying New Mexico schools and starting her own chickpea farm. “They’re incredibly drought tolerant,” she says. “They’re a nitrogen fixer, so they’re actually incredibly beneficial for our soils.”