March is the month of green food. But in this case we’re not talking luck o’ the Irish green beer. Instead, we’re dipping our chips into Mediterranean hummus — without a carbon footprint.
In early October,Yummy’s Choice installed 100 solar panels on the rooftop of the 39th Street commissary kitchen. The popular small-batch hummus is still made under the supervision of the ever-ebullient chef Yahia Kamal
, but now the processing equipment, as well as heating and cooling systems, are powered by solar energy.
“I saw it as a marketing opportunity pure and simple,” business partner Vernon Leat says. “I’m pretty sure we’re the only hummus company that can say we get our power from the sun.”
Meanwhile, Kamal has another friendly power play up his sleeve: He’s opening a cafe at 2506 Holmes St. called Chips and Dips. “It’s designed to be a place where I welcome friends,” he says.
The menu will include a variety of chips and dips, as well as falafel, sandwiches and salads, teas, coffee and his unique lemonades, including a saffron lemonade. Look for an April opening.