Meet our founder, John

Regenerative renegades

When I could stand it no more, I went back to my roots and started making hummus. With fingers constantly smelling of garlic, I continued to fuel my body with hummus’ perfect balance of protein, fat, and carbs. Nothing beats a beet hummus after a long run, bike ride, or swim—especially when functional ingredients like omega-3 rich organic flax oil are added. 

Far from humble, hummus doesn’t just regenerate us—it can regenerate our earth, too. With Environmental Biology, Agricultural Economics, and Food and Agribusiness Management degrees under my bike shorts, my passion is in flavorful and sustainable food. As a nitrogen-fixing plant that supports healthy soils and diverse microflora, chickpeas do a lot on their own to help our home.

The little legumes are even better planet protectors when they’re grown and sourced sustainably. This is why I looked to American, organically-grown ingredients and suppliers using regenerative agriculture methods. 

Montana chickpeas are the best in the world, hands down. Paired with vegetables from local farms, Dearborn-made tahini, and extra virgin olive oil certified by California Olive Oil Council, each container packs some of the highest levels of polyphenols in the world—with a small, sustainable supply chain to boot.  

Nothing humdrum about hummus (when done right)

Hummus is practically in my blood. Growing up in Metro Detroit, Dearborn was just a chickpea’s throw away—along with authentic, amazingly delicious hummus. At home, the blender was always running, providing a constant supply of my mom’s homemade version, packed full of garlic, lemon, and fresh olive oil. 

As I grew up, things went from blender to bland. As an endurance athlete with competing life and work priorities, I had less time to chop garlic and squeeze lemons. My body demanded a healthy source of plant-based nutrition to aid in recovery—which meant tubs of store-bought shit. You know what I’m talking about, the cardboard-tasting mush with weird globs of “vegetables.”

Yes, I would destroy them, of course, but they lacked the flavor, soul, and key ingredients like evoo, essential to hummus.

Dip it, demolish it, feel good about it

Just when you think it can’t get any better, it does. Hummus doesn’t grow on trees BUT each empty compostable container supports the soil. It may be more pricey for us but, in our opinion, it sure as hell beats ever-expanding landfills. The more you consume and compost, the more you support our planet. You can satisfy your hummus fix without having to hoard a zillion single-use, difficult-to-recycle plastic tubs that you sweaaaar you’ll do something productive with. So, eat on, Garth. 

This is new age food—where ingredient sourcing, farming, preparation, preservation, and packaging are considered and where healthy food tastes good, too. Show this hummus a little love, I know I do. 

John Cowan