Hummus worth seeking out.

Rooted in family,
made for the market.

Lulu's started over lunch with my mom and brothers.

At the time, I was finishing school for sound engineering and realizing I did not feel as excited about chasing music full-time as I thought I would. I felt a little lost, and I was looking for something that felt real.

That week, my mom had made a fresh batch of hummus. We were all eating it every day, the way you do when something is too good to leave alone. I remember telling her that this kind of hummus would blow people's minds compared to what most of us are used to buying from the store.

I was trying to convince her to start something with me.

She shut that down pretty quickly. She had too much on her plate, and she told me her days of starting businesses were behind her. But then she said something that stuck: if I wanted to do this, I had to put in the work — and she would teach me.

That is how Classic was born.

The recipe came from my grandmother, to my mom, and then to me. I made my own tweaks, kept working it until the texture was exactly where I wanted it, and eventually had something I was proud to share: hummus rooted in my Palestinian family, made fresh in South Jersey, and built to show people what they have been missing.

No shortcuts. No shelf-stabilizers. Just good ingredients, deep roots, and hummus made the way it should be.