Hummus

People say it is hard to be vegan in an Arab country. Yal answers with chickpeas. They have been grown in this part of the world for thousands of years¹, long before anyone said the word vegan, and hummus has been on the Levantine table for generations: for breakfast, for lunch, with bread, olive oil and vegetables, often as the meal itself.

Chickpeas are cheap, keep for months, and give you protein, fiber, iron and slow-burning carbohydrates. Eating this way here is not a trend from somewhere else. It is how people in this region have long eaten.

This version is an Alternative Kitchen twist: almond milk in the tahini sauce, where some recipes use yogurt.

The Recipe

Ingredients

• 1 cup of dried chickpeas

For the tahini sauce

• ¼ cup tahini
• ¼ cup lemon juice
• ¼ cup of water
• ¼ cup almond milk
• 1 tsp dried coriander

Also

• 1 tsp cumin
• ½ tsp black pepper
• ¼ tsp white pepper
• 1½ Tbsp chili flakes
• ½ tsp salt
• 4 cloves garlic, diced
• Olive oil
• Water

Instructions

1. Soak the dried chickpeas overnight in boiling water
2. Peel the chickpea skins off (the skin gives an undesired texture if not removed), and then cook them in water until they are soft
3. Make the tahini sauce by mixing the tahini, lemon juice, water, dried coriander, and almond milk
4. Place the chickpeas in a food processor, and process them
5. Add the spices, garlic, and process
6. Add the Tahini sauce mix and process
7. Add olive oil and water to achieve the desired smooth consistency, and process them

Nutritional Information

Per Batch (~1kg)

Calories: ~1,950 kcal
Protein: ~83 g
Fat: ~110 g
Carbohydrates: ~175 g
Fiber: ~48 g
Calcium: ~720 mg
Iron: ~21 mg
Vitamin E: ~11 mg
Magnesium: ~640 mg

Per Serving (~200g)

Calories: ~393 kcal
Protein: ~16.7 g
Fat: ~22 g
Carbohydrates: ~35.3 g
Fiber: ~9.3 g
Calcium: ~147 mg
Iron: ~4 mg
Vitamin E: ~2 mg
Magnesium: ~127 mg