Mad About Chickpeas-Hummus Balila

Posted on 13. Oct, 2009 by Bethany in Dips & Condiments, Entertaining, Nibbles, Recipes, Starters, Uncategorized, breakfast, gluten free, lebanon, middle eastern, veggie

Rustic Hummus with Cumin

Anyone that knows me, knows I’m mad about chickpeas. I soak chickpeas, weekly. I always have home made hummus in my fridge and I love to donate it to friends and family with Dirty Kitchen Secrets and Lick Your Plate Clean written all over the tubs. I’ve always got a spoon in a tub of hummus. It’s my go-to snack.

When it comes to chickpeas I don’t like the canned option. I’m like my Italian friend who gets the quivers when Arabic bread is used as a Pizza crust base.

In any case, I’m a firm believer in “to each his own.” So, if you want to try making this from dry chickpeas, then follow the cooking directions here otherwise with all do respect go hug a can

Here’s a breakdown of how long it will take you to work with dry chickpeas; 10-15 minutes preparation and about 2 hours slow cooking while you’re watching X-Factor/American Idol or whatever is the popular show nowadays. This does require good planning and strategizing!

Because you’re worth it!

Rustic Hummus with Cumin

Hummus means chickpeas in Arabic. In Lebanon there are many versions of hummus. There is the famous hummus bi tahini, the following rustic hummus balila with cumin, hummus bi awarama or with preserved meat and the list goes on.

Hummus balila is a perfect winter’s dish because it is served warm.

P.S- I have a very big pot assigned only for chickpeas. I make alot ahead, turn some into hummus bi tahini, some into balila and freeze the rest into individual ziplocks; each at 250g. When you need them just pop out of the freezer and let it defrost 1-2hrs.

Print (no photos)

Hummus Balila

Serves-4 as a generous side

Cook time- 15mn

Prep time- Anywhere from 5 minutes to 2hrs

Cast of Characters

750g cooked chickpeas- They don’t need to be skinned as is the case with hummus bi tahini
200ml olive oil
3-4 garlic cloves, pounded or minced
2 tablespoons cumin powder
40g pine nuts
The Nitty-Gritty

Pound the cumin or use cumin powder.

Add a little olive oil to the pan and then the minced/pounded garlic.

Quickly add the cumin powder and cook for no more than 30 seconds. You don’t want the garlic to burn and develop a bitter taste.

Add the cooked chickpeas.

Now 100ml of the olive oil.

Mix well and cover. Let it cook on low heat for about 10-15 minutes, stirring often.

In the mean time toast the pine nuts in a dry pan. Just heat the pan, add the pine nuts, lower the flame and make sure you keep shaking the pine nuts. This should take no longer than 1 minute. Keep your eyes on it, as they will burn quickly.

Chickpeas should have softened completely now, many turning to mush.

Remove half the chickpeas and reserve for later.

Mash up the chickpeas. This is supposed to be rustic. They don’t need to resemble mashed potatoes.

Now add the chickpeas you removed earlier.

Add the lemon juice, toasted pine nuts, finely chopped corriander, 100ml olive oil, and salt and pepper.

Mix well.

Serve warm with arabic bread.

Love,

Bethx

Tags: balila, chickpeas, cumin, hummus, hummus balila, pine nuts, spicy hummus

15 Responses to “Mad About Chickpeas-Hummus Balila”

Tweets that mention Mad About Chickpeas-Hummus Balila | Dirty Kitchen Secrets -- Topsy.com

13. Oct, 2009

[...] This post was mentioned on Twitter by Joelle Ghanem. Joelle Ghanem said: Hummus Balila: http://bit.ly/jNdIz Enjoy! [...]
Joy Wright

13. Oct, 2009

Chickpeas were such a revelation to me, I now love them…… go on try them!!
Divina

13. Oct, 2009

I love chickpeas too and always prefer using dried chickpeas instead of canned. This looks really delicious and the best part is I don’t have to puree these (for a change). Thanks for the wonderful recipe.
S.

13. Oct, 2009

I LOVE chickpeas too!
I agree with you about not using chickpeas from a can–I’ve always soaked them overnight. The taste is sooo much better!
great post
D.D.

13. Oct, 2009

that looks delicious!
jocy

13. Oct, 2009

This has been the simplest post for me to follow so far! So delicious! They came out perfect and just like the picture Thank u DKS for posting such tasty recipes, I licked my plate clean!!
VANESSA AND AMOULE

13. Oct, 2009

thank you so much for your delicious recipe. your hummus is to die for.We just made it for vanessa. she liked it to much.This is the best food ever.
mela and monica

13. Oct, 2009

so simple and delicious and healthy thankyou
chris bourne

14. Oct, 2009

omg….i love my chickpeas…boy its windy here today!
Cynthia

15. Oct, 2009

I love the combination of textures.

And, me too – I really don’t like canned chick peas and like you I am nuts (no pun intended) about chick peas. Actually, I have some soaking right now to cook tomorrow (lol)
Bethany

15. Oct, 2009

I’m glad that for the most part you all are in agreement that dry chickpeas are a more delicious option. The taste of tin really puts me off.

Thanks for stopping by peeps xx
deeba

16. Oct, 2009

I feel insanely mad about this too, now that I see it! It’s fab. From scratch is the only way for me.
PS Love the new layout. COOL!!
Sunita

17. Oct, 2009

Dried chickpeas are the way to go for me; abhor the canned ones. Love this version of hummus. Thanks Beth.
Carole

18. Jan, 2010

I like making my own Hummus. If you keep the hummus refrigerated, how long can it remain unspoiled? I am looking forward to trying Balila
Bethany

18. Jan, 2010

Hello Carole! You can keep it up to 5-7 days refrigerated. Hummus always tastes better the second day.