📝 About This Recipe
A cornerstone of the traditional Lebanese breakfast table, Balila is a soul-warming dish that celebrates the humble chickpea in its most elegant form. Unlike hummus, Balila keeps the legumes whole, tossing them in a vibrant emulsion of high-quality olive oil, pungent garlic, and earthy cumin. It is a rustic, comforting masterpiece that balances creamy textures with a bright citrus finish, perfect for a leisurely brunch or a nutritious appetizer.
🥗 Ingredients
The Chickpeas
- 2 cups Dry Chickpeas (high-quality small or medium variety)
- 1 teaspoon Baking Soda (to soften the skins during soaking)
- 8 cups Water (for boiling)
- 1 teaspoon Sea Salt (added toward the end of cooking)
The Dressing
- 1/2 cup Extra Virgin Olive Oil (use the best quality 'fruity' oil available)
- 1/3 cup Fresh Lemon Juice (approximately 2 large lemons)
- 4 cloves Garlic (crushed into a smooth paste with a pinch of salt)
- 1.5 tablespoons Ground Cumin (freshly toasted and ground if possible)
- 1/4 cup Chickpea Cooking Liquid (reserved from the pot)
Garnish & Assembly
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Pine Nuts (lightly toasted in olive oil)
- 1 teaspoon Aleppo Pepper or Paprika (for a hint of heat and color)
- 4 pieces Radishes (thinly sliced for crunch)
- 2 pieces Green Onions (finely sliced)
👨🍳 Instructions
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1
Begin by rinsing the dry chickpeas thoroughly under cold running water to remove any dust or debris.
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2
Place the chickpeas in a large bowl, cover with plenty of water, and stir in the baking soda. Let them soak for at least 12 hours or overnight; they will nearly double in size.
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3
Drain the soaked chickpeas and rinse them again. Transfer them to a large heavy-bottomed pot and cover with 8 cups of fresh water.
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4
Bring the pot to a boil over high heat. Once boiling, use a slotted spoon to skim off any foam that rises to the surface.
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5
Reduce the heat to low, cover partially, and simmer for 60 to 90 minutes. The chickpeas are ready when they are 'melt-in-your-mouth' tender but still holding their round shape.
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6
About 10 minutes before the chickpeas are finished, add 1 teaspoon of sea salt to the cooking water.
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7
While the chickpeas finish, prepare the dressing. In a small bowl, whisk together the crushed garlic paste, lemon juice, ground cumin, and extra virgin olive oil until emulsified.
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8
Drain the chickpeas, but crucially, reserve at least 1/2 cup of the hot, starchy cooking liquid.
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9
In a large mixing bowl, combine the hot chickpeas with 1/4 cup of the reserved cooking liquid and the prepared dressing.
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10
Toss gently with a wooden spoon. The starch in the water and the oil will create a beautiful, creamy 'sauce' that coats each chickpea.
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11
Taste and adjust the seasoning, adding more lemon juice or cumin if desired. Balila should be bold and zesty.
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12
Transfer the mixture to a shallow serving bowl. Use the back of a spoon to create a small well in the center.
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13
Garnish generously with chopped parsley, the toasted pine nuts, and a dusting of Aleppo pepper.
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14
Finish with a final, luxurious drizzle of extra virgin olive oil and serve immediately while steaming hot.
💡 Chef's Tips
Always use dry chickpeas rather than canned for the most authentic, creamy texture. Don't skip the baking soda during the soak; it helps break down the pectin in the skins for a superior mouthfeel. Be generous with the cumin; it is the signature flavor of Balila and aids in digestion. Ensure the chickpeas are still very hot when you mix in the dressing so they absorb all the flavors. If you have leftovers, reheat them gently with a splash of water as the chickpeas will soak up the dressing over time.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread for scooping. Accompany with a side platter of fresh mint leaves, sliced tomatoes, and olives. Pairs beautifully with a hot cup of black tea with fresh mint. Serve alongside Labneh (strained yogurt) topped with za'atar. A side of pickled turnips or cucumbers adds a delightful acidic crunch.