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Homemade no-oil hummus according to the original Arabic recipe, garnished with chickpeas

Homemade Oil-Free Hummus, an Authentic Arabic Recipe

Author: Plantbasedredhead
Authentic hummus is made oil-free but it's not fat-free (Tahini!). This homemade creamy hummus is also gluten-free and dairy-free, but full of taste.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Additional Time (Soaking) 12 hours
Total Time 12 hours 45 minutes
Course Snacks + Starters
Cuisine Middle East
Servings 1 bowl (as shown, approx. 1.1 lbs)
Calories 1022 kcal

Useful equipment

Ingredients
 
 

  • 130 g dried chickpeas
  • ½ tsp baking soda *)
  • 100 g ice cubes see note
  • 90 g tahini *)
  • 1 clove garlic
  • 3 tbsp lemon juice less than 1 lemon
  • 1/3 tsp salt
  • 1/4 tsp ground cumin *)

Optional for garnish (you can add all, some or nothing)

  • 2 tbsp olive oil
  • the chickpeas set aside earlier
  • sweet paprika powder
  • more ground cumin
  • fresh parsley finely chopped

Instructions
 

  • Soak the chickpeas overnight in a saucepan with water and baking soda.
  • The next day, change the water and cook for about half an hour (may vary depending on soaking time and chickpea size) until the chickpeas can be easily crushed between two fingers. They should be very soft but not yet falling apart. You can skim off the foam that forms during cooking with a spoon, but you don't have to.
  • Pour off the cooking water (and set aside a few chickpeas for decoration if necessary) and add fresh cold water to the pot. Toss around in the pot with your hands and gently rub the chickpeas to loosen as many skins as possible. Drain and repeat 1-2 more times.
  • Blend the chickpeas with ice cubes, tahini, garlic, lemon juice, salt, and cumin in a strong mini blender for 1–2 minutes.
  • Serve the hummus with olive oil, the chickpeas initially set aside, some paprika powder, ground cumin, and freshly chopped parsley on top.

Video

Notes

  • 100 g or 3.5 oz ice cubes: Google says that's about 3-4 US standard ice cubes. Mine are very small, I use 14-15 - so better to weigh them or start with a few and add more when needed.
  • What I make sure of when blending is that tahini is not the first ingredient on the blender blade, otherwise the blender will quickly become overwhelmed.
  • If you don't have a super powerful blender, a food processor will also work - but your hummus won't be super smooth.
  • Do not serve hummus straight from the fridge; take it out at least 30 minutes beforehand.
  • Packed airtight (e.g. in a food storage container) and stored in the fridge, your hummus will stay fresh for four days.

Nutrition

Serving: 1 bowlCalories: 1022kcalCarbohydrates: 103gProtein: 41gFat: 56gSaturated Fat: 8gPolyunsaturated Fat: 24gMonounsaturated Fat: 20gSodium: 1411mgPotassium: 1619mgFiber: 27gSugar: 15gVitamin A: 157IUVitamin C: 28mgCalcium: 280mgIron: 13mg