No to starving 2,3 million humans in Gaza.
No to starving 1 million children in Gaza.
No to starving the 1,8 million refugees in Gaza.
No to intentional starvation any where.
Feed and love the world. Immediately.
Via Maris - (name given by the Romans) was the coastal path that connected civilisations. It dates back to 3000BCE. It goes through Gaza.
Chickpeas and sesame went through this road for commerce over 6000 years. It is in Gaza that Hummus with Tahini, the Hummus that the world loves- was first developed according to culinary historians. Tahini was added to the chickpea puré 800 years ago.
We enter the ninth month of intentional starvation of the people who gave us Hummus. The 2,3 million people of whom 40% are below the age of 14. Of whom 80% are refugees.
We can do better.
Chickpeas and sesame went through this road for commerce over 6000 years. It is in Gaza that Hummus with Tahini, the Hummus that the world loves- was first developed according to culinary historians. Tahini was added to the chickpea puré 800 years ago.
We enter the ninth month of intentional starvation of the people who gave us Hummus. The 2,3 million people of whom 40% are below the age of 14. Of whom 80% are refugees.
We can do better.
It is the season of fresh chickpeas in Gaza! Fresh chickpeas are eaten green from the pods. You can also steam or roast the green plant a little for a delicious snack. Hummus is an Arabic word meaning “the thing that shrank when dried”. The word Hummus refers to chickpeas and the mashed dish with Tahini. Hummus was a daily essential dish in Palestine made of simple indigenous ingredients found in every home. The chickpea puré in Palestine has been part of the Palestinian cuisine for 13,000 years. Tahini has been added since 800 years ago. Enjoy your Hummus, green peas, steamed, roasted, dried and mashed and mixed with Tahini, and say a little prayer for the people who gave you Hummus.
You and I, all of us have been supporting the siege and starvation of children and refugees in Gaza. Have you had a look at the banned items that are not allowed to enter Gaza since 2017? Did you know that coriander, cinnamon, fishing equipment, toys and wedding dresses are among the banned items? Olives or dates with seeds are not allowed to enter Gaza, because they have seeds that can be used. Israel has calculated the exact calories that can keep 2,3 million humans just and just above starvation since 2017 and allowed only that amount of food to enter Gaza. This was 2017-2023, before October 2023. Are you aware that even now when the long queues of humanitarian trucks are waiting, and being robbed and destroyed by Israelis- the humanitarian aid is not allowed to have the banned items? In addition to food, lots of basic medicine had been banned. Many starved children are in such a condition, they are not able to walk and flee. Here is a list of part of the banned items:
Sage, Cardamom, Cumin, Coriander, Ginger, Jam, Halva, Vinegar, Nutmeg, Pasta was prohibited until Senator John Kerry visited Gaza and demanded change, Chocolate, Fruit preserves, Seeds and nuts, Biscuits and sweets, Potato chips, Gas for soft drinks, Dried fruit, Fresh meat, Plaster, Tar, Wood for construction, Cement, Iron, Glucose, Industrial salt, Plastic/glass/metal containers, Industrial margarine, Tarpaulin sheets for huts, Fabric (for clothing), Wedding dresses, Flavor and smell enhancers, Fishing rods, Various fishing nets, Buoys Ropes for fishing, Nylon nets for greenhouses, Hatcheries and spare parts for hatcheries, Spare parts for tractors Dairies for cowsheds, Irrigation pipe systems, Ropes to tie greenhouses, Planters for saplings, Heaters for chicken farms, Musical instruments, Size A4 paper, Writing implements, Notebooks, Newspapers, Toy, Razors, Heaters, Sewing machines and spare parts, Horses, Donkeys, Goats, Cattle, Chicks.
Sage, Cardamom, Cumin, Coriander, Ginger, Jam, Halva, Vinegar, Nutmeg, Pasta was prohibited until Senator John Kerry visited Gaza and demanded change, Chocolate, Fruit preserves, Seeds and nuts, Biscuits and sweets, Potato chips, Gas for soft drinks, Dried fruit, Fresh meat, Plaster, Tar, Wood for construction, Cement, Iron, Glucose, Industrial salt, Plastic/glass/metal containers, Industrial margarine, Tarpaulin sheets for huts, Fabric (for clothing), Wedding dresses, Flavor and smell enhancers, Fishing rods, Various fishing nets, Buoys Ropes for fishing, Nylon nets for greenhouses, Hatcheries and spare parts for hatcheries, Spare parts for tractors Dairies for cowsheds, Irrigation pipe systems, Ropes to tie greenhouses, Planters for saplings, Heaters for chicken farms, Musical instruments, Size A4 paper, Writing implements, Notebooks, Newspapers, Toy, Razors, Heaters, Sewing machines and spare parts, Horses, Donkeys, Goats, Cattle, Chicks.
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.
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.
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
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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