The Hummus Academy is a think-tank decolonizing indigenous cuisines by creating spaces for authentic and ethical narratives.
​The academy bridges histories and futures through experiences and products.
Our ‘home’, tool and starting point is Hummus, but Hummus is not our destiny. 
​Why Hummus? In addition to being a delightful and healthy dish, Hummus is a cultural heritage and concept. The Hummus Academy uses philosophical, heritage, culinary, historic and futuristic approaches. The academy explores diverse aspects and intersectionalities, aiming at a conscious, ethical and delicious future that serves the planet and all living beings, with love. 
Chefs of indigenous and historic Palestinian cuisine
​​Sobhi Khatib
Chair of the Academy board, and Head of Storytelling. 
Sobhi is a consultant and educator on storytelling & communications, diversity & inclusion, strategy and innovation. Currently, he works with Amsterdam University of Applied Sciences and Oxford HR.
Dana Durr
Head of Film and Music
Dana is an animator, filmmaker, designer, singer-songwriter and musician. Dana studied and worked in four countries, graduated as an animator in London and The Netherlands and has internationally acclaimed films.
Umayya Abu Hanna
Head of Research 
Umayya is a writer, cultural broker and journalist. Umayya’s new book researches histories of Palestine, including its cuisine, starting 1,5 million years ago.
Mohammad Badran
Secretary of the Academy and Head of Anthropology
Mohammad is an anthropologist, social designer at Open Embassy, community mobilizer at MB   Capacity Development and Founder and Director at Syrian Volunteers in the Netherlands
MaryAnn Jaraisy
Treasurer of the Academy and Head of Design
​MaryAnn is a Graphic designer, cultural and event producer, co- founder of the iconic Sudfeh restaurant and cultural center in Nazareth. She is a potter, clay master and organic farmer.
Eating Hummus and Falafel in the streets of Jerusalem, Palestine, Circa 1935
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