Use this no oil hummus with za’atar as an addictive pita dip, chip dip, or a tasty sandwich spread. It has a perfect blend of delectable flavors.
Some people make hummus without tahini. I’ve tried it that way and it’s fine! I like it both ways. But, I prefer the nuttiness of the tahini in my hummus. Its nutritional benefits are many: it’s rich in magnesium, potassium, and iron; helps detox the liver; contains calcium, vitamin E and a host of B vitamins; and aids in liver detox. Tahini is also a higher source of protein than nuts. While it is high in fat, only 1/8 of that fat is saturated, the remainder being monounsaturated and polyunsaturated fats – the good fat. You can do what you want, but I’m leaving the tahini in!
No additional olive oil is added to this recipe. The tahini already has natural oils in it and a high level of good fats. For me, that’s enough. For saltiness, the Bragg’s aminos (or coconut aminos) are good enough, too. The aminos are like a soy sauce substitute, but soy free and with 1/3 (or less) of the sodium in soy sauce. And they’re loaded with amino acids.
Before blending this hummus, I prefer to stir or toss the chickpeas until most of the shells have come off. I’ve done this a couple of different ways. One way is to toss them in a bowl while squeezing them with my fingertips, which forces the skins off. Do this for a minute or so, then gather up all the shells for removal from the bowl. Another way is to use a potato masher to mash the chickpeas for a minute, then remove all the loose shells. Every single shell doesn’t need to be removed, as long as most of them are off, which makes for a smoother hummus.
You may not have heard of za’atar yet – an Israeli herb blend containing thyme, oregano, sumac and sesame seeds. A friend gave me a huge jar of it recently. I’ve used it in olive oil as a bread dip, on roasted chickpeas, and on cousous, potatoes – even on popcorn! It’s very versatile. For the hummus, I just sprinkle it around on top, along with cracked black pepper, after the hummus is blended. Za’atar flavors are mild, so go crazy with it!
Since eating a vegan diet, I’ve really been getting into heat or spiciness. An easy way I’ve found to jazz things up is by adding red pepper flakes. For this recipe, just a tiny pinch (or 1/8 teaspoon), ground up with your hands (or using a mortar and pestle) will do the job. Or if you prefer, sprinkle the red pepper flakes on top of the hummus along with the za’atar and black pepper.
I like to serve this hummus with my favorite tapenade recipe. I have even blended them together to make an *amazing* chip dip. Just use two parts hummus to one part tapenade and try not to eat the whole bowl!
| Prep Time | 20 minutes |
| Servings |
cups
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- 2 15.5-ounce cans chickpeas drained, rinsed and shelled
- 1/4 cup tahini
- 3 cloves garlic lightly chopped
- 1 lemon the juice of
- 2 teaspoons ground cumin
- 2 teaspoons Bragg's aminos or coconut aminos
- 1/4 cup cold water
- 1/8 teaspoon red pepper flakes optional, crushed with your hands or a mortar and pestle
- za'atar optional, for sprinkling
- cracked black pepper to taste
Ingredients
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- Add all of the ingredients except the za'atar and black pepper into the blender. If using red pepper flakes, also add them to the blender. Blend into a thick paste, stirring to rearrange the blender contents when necessary.
- Spoon the blended hummus into a serving bowl. If desired, sprinkle the top of the hummus with za'atar and cracked black pepper. Serve immediately or refrigerate until serving, up to 2 or 3 days. Serve with your favorite pita bread or chips.
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