ep. 23: Java Hemmat


Hummus Chick founder Java Hemmat shares the influence her Persian parents and United Arab Emirates upbringing had on her business and beauty routine, her "year of the wild hair," go-to eyeliners & her thoughts on going grey.

Ashtin Paige

Ashtin Paige


Our guest this week is Java Hemmat, the founder of Hummus Chick, a company that sells small-batch hummus and spice blends made with premium ingredients.

Born to Persian parents living in the United Arab Emirates (UAE), Java moved to the Nashville area in 1998 to study business management and chemistry at Middle Tennessee Sate University. Her perversion to over-processed and fast foods led her to learn how to cook the food of her childhood, one of the dishes being hummus. In 2012, after a layoff from her corporate job, Java started Hummus Chick with forty dollars in her pocket. Today, Hummus Chick is sold at stores throughout Tennessee and Georgia, and the spices can be purchased online.

We talked to Java about the influence her mother's beauty routine had on her own, how she cares for her thick hair, her thoughts on going grey, the perfume she's been wearing since high school, the one thing she must put on before leaving the house, the importance of breast massage and her belief in diversifying oils - in cooking and beauty. 

Download the episode on iTunes or listen above, and scroll down for a full product breakdown and a Hummus Chick recipe using one of Java's most popular spice blends!

You can find Java online at iLoveHummusChick.com and on Instagram and Twitter @HummusChick.



java's desert-island products

Ashtin Paige

Ashtin Paige


other items discussed in this episode:


shop java's episode


java's marrakech spiced vegetable tajine recipe

"With our Hummus Chick Marrakech spice blend and a few simple ingredients, you, your family and friends will explore exotic North African flavors in the comfort of your own abode this winter. To create a festive table, field a meze of hummus, toasted pita, Spanish olives, and a luscious green salad with a cozy finish of Moroccan mint tea. Besseha! (beseeha means bon appetite in Arabic. I will leave it up to you to use it or omit it)."


  • 1 tablespoon coconut oil
  • 1/2 red onion, chopped
  • 2 carrots, sliced
  • 1 zucchini, sliced
  • 1 cup cauliflower florets
  • 1 bell pepper, chopped
  • 2 tablespoons harissa
  • 1 cup crushed tomatoes
  • 1 cup cooked chickpeas
  • 1 cup organic vegetable stock
  • 1 teaspoon Hummus Chick’s Marrakech spice blend; Ras el Hanout
  • Sea salt & Black pepper to taste
  • Garnish: a spoonful of chopped parsley and pistachio


  1. In a tajine or pot, heat coconut oil over medium heat, then add the onions and cook for a few minutes. Add carrots, zucchini, cauliflower florets, and bell pepper; sauté, gently stirring to combine all ingredients together.

  2. Season with Marrakech Spice Blend, salt and pepper, then add harissa, crushed tomatoes, chickpeas, vegetable stock and bring to a boil. Reduce the heat to a simmer and cover with lid; cook for 20-30 minutes.

  3. Serve over fluffy couscous and garnish with parsley and pistachio. Delicious tip: squeeze a lemon wedge for a tangy finish.

Ashtin Paige

Ashtin Paige

thank you, java!