I fell in love with hummus when I first tried a truly traditional recipe. Growing up in rural South Carolina, it wasn’t really a thing. I started making homemade hummus regularly, but after a while didn't keep it up because it was time-consuming and I would end up making more than I would eat. I would eat loads of store-bought hummus since but I could just never find that same homemade, creamy goodness from store-bought tubs. So I decided to create Prest to make it easier to have delicious, creamy hummus, anytime. I often found myself throwing away half-eaten tubs of hummus that went bad. As a shelf-stable mix, Prest stays fresh in your pantry much longer than a traditional prepared hummus. And when you’re ready to devour it, you just add water and your favorite extra virgin olive oil and can mix it up with even just a fork. And if you want it creamier, you can add tahini or throw it in a blender with ice cubes. I also care deeply about reducing food waste, and with a shelf-stable powder, you can control how much you make and keep it for much longer, helping make sure that we don’t unnecessarily throw out this yummy food. I started working on Prest from my dorm room during my first year of business school until I was told that I couldn’t use my equipment in the dorm. I ended up working out of a donut shop in Boston, making individual batches and testing different flavor combinations on classmates and friends. And finally after months of biking over to the donut shop with chickpeas in my backpack, the mix came together into the flavors that you see today. I attended trade shows to find suppliers, met an incredibly talented design student at Boston University who helped me bring the brand to life, and got feedback from friends and others around Boston to help get the product to where it is now.