Balila, Hummus Balila
Description
Creamy, nourishing, and easy on the budget, this Lebanese chickpea dish checks all the boxes. The chickpeas are simmered until wonderfully soft and tender, creating a hearty and satisfying dish that can easily stand on its own as a full meal. It’s especially delicious served with warm Arabic bread, perfect for scooping up the rich, silky sauce.
Ingredients
- 2 cups dried chickpeas
- 4 garlic cloves
- ¼ cup lemon juice
- 1 teaspoon salt or to taste
- 1 teaspoon baking soda divided between soaking and cooking
- Extra-virgin olive oil for serving
- Water for soaking and cooking the chickpeas
- 4 tablespoons pine nuts
- A pinch of cumin powder
Instructions
- In a bowl, add the dried chickpeas and cover them with twice their volume of cold water. Add ½ teaspoon of baking soda. Leave on the kitchen bench to soak overnight.
- Once the chickpeas have been rehydrated, drain them and add them to a large pot. Cover with 1½ liters (6 cups) of fresh water.
- Bring to a boil, then remove the scum that rises to the surface and add the remaining baking soda. The scum will appear once more after adding the baking soda; remove it again.Turn down the heat and simmer gently until the chickpeas are very tender—soft enough to mash easily and almost falling apart when pressed between your fingers. This will take 1 to 2 hours, depending on the chickpeas; older chickpeas may require more time.Add more hot water if they seem to be drying out or boiling dry.
- Crush the garlic into a smooth paste and squeeze the lemon juice.
- Toast the pine nuts in a skillet with just a little sunflower oil until golden, or toast them without oil if you prefer.
- In a bowl, add the crushed garlic, lemon juice, and cumin powder.
- Remove the chickpeas with a slotted spoon and add them to the bowl with a little of the chickpea broth (about 1/3 cup).
- Roughly mash the chickpeas using a masher—balila is meant to have that chunky, rustic texture. Adjust the salt to your taste. Transfer to a serving bowl, garnish with toasted pine nuts, and drizzle with extra-virgin olive oil. Serve with onion rings, fresh mint leaves, pickles, and Arabic bread. Heavenly!
Video
Notes
Make it spicy: Add a pinch of crushed red pepper flakes or some diced green chilies.
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