In this segment, Yal responds to the common belief that being vegan in an Arab country is difficult by turning to one of the most foundational foods of the Levantine table: chickpeas. Long before the word vegan existed, chickpeas and dishes like hummus were daily staples across the region, nourishing generations with simple, plant based ingredients.
Chickpeas are naturally rich in plant protein, fiber, iron, and complex carbohydrates, making them a complete and sustaining food. In a traditional Levantine diet, hummus was never a side dish, it was a meal, eaten for breakfast or lunch with bread, olive oil, and vegetables, providing long lasting energy and balanced nutrition without reliance on animal products.
Beyond health, chickpeas represent food sovereignty and cultural memory. They are affordable, locally grown, easy to store, and deeply embedded in everyday life, especially during times of scarcity. By returning to chickpeas and hummus, Yal reminds us that plant based eating in the Arab world is not a foreign concept or a modern trend, but a return to ancestral knowledge that supported both human health and communal resilience. The segment reframes veganism not as restriction, but as continuity, a living extension of Levantine tradition.
This recipe is an Alternative Kitchen special, using almond milk in place of yogurt, which is commonly found in some hummus recipes.
The Recipe
Ingredients
- 1 cup of dried chickpeas
- Tahini sauce
- ¼ cup tahini
- ¼ cup lemon juice
- ¼ cup of water
- ¼ cup almond milk
- 1 tsp dried coriander
- 1 tsp cumin
- ½ tsp black pepper
- ¼ tsp white pepper
- 1 ½ Tbsp chili flakes
- ½ tsp salt
- 4 cloves garlic, diced
- Olive oil
- Water
Instructions
- Soak the dried chickpeas overnight in boiling water
- Peel the chickpea skins off (the skin gives an undesired texture if not removed), and then cook them in water until they are soft
- Make the Tahni Sauce by mixing the Tahni, Lemon juice, water, dried coriander, and almond milk
- Place the chickpeas in a food processor, and process them
- Add the spices, garlic, and process
- Add the Tahini sauce mix and process
- 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
