📝 About This Recipe
A cornerstone of the traditional Lebanese 'Sobhiye' or morning gathering, Balila is a soul-warming dish of tender, buttery chickpeas bathed in a fragrant dressing of lemon, garlic, and toasted cumin. Unlike hummus which is pureed, Balila celebrates the whole texture of the legume, simmered until they practically melt on the tongue. It is a humble yet luxurious breakfast that perfectly balances zesty acidity with the earthy depth of premium extra virgin olive oil.
🥗 Ingredients
The Chickpeas
- 2 cups Dried Chickpeas (soaked overnight with a pinch of baking soda, or use 3 cans of high-quality cooked chickpeas)
- 4-6 cups Water (enough to cover the chickpeas significantly)
- 1/2 teaspoon Baking Soda (added to the boiling water to ensure maximum tenderness)
The Dressing (The Spirit of Balila)
- 4 cloves Garlic (crushed into a fine paste with a pinch of salt)
- 1.5 tablespoons Cumin Seeds (freshly toasted and ground for the best aroma)
- 1/2 cup Lemon Juice (freshly squeezed; adjust to taste)
- 1/3 cup Extra Virgin Olive Oil (use the highest quality 'first cold press' available)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 cup Chickpea Cooking Liquid (reserved from the pot)
Garnish and Assembly
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Pine Nuts (lightly toasted in a drizzle of olive oil)
- 1/2 teaspoon Aleppo Pepper or Paprika (for a hint of warmth and color)
- 3-4 pieces Radishes (sliced thinly for serving on the side)
- 2 stalks Green Onions (trimmed and cleaned)
👨🍳 Instructions
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1
If using dried chickpeas, drain the soaking water and rinse them thoroughly. Place them in a large pot and cover with at least 3 inches of fresh water.
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2
Bring the pot to a boil over high heat. Skim off any white foam that rises to the surface to ensure a clean flavor.
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3
Add the 1/2 teaspoon of baking soda to the boiling water (be careful as it may fizz). Reduce heat to medium-low and simmer for 60-90 minutes until the chickpeas are very soft and falling apart when pressed.
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4
If using canned chickpeas, empty them into a pot with their liquid and an extra cup of water. Simmer for 20 minutes with a pinch of baking soda until they reach a 'super-soft' consistency.
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5
While the chickpeas simmer, prepare the dressing. In a small bowl or mortar and pestle, mash the garlic cloves with a pinch of salt until a smooth paste forms.
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6
Whisk the garlic paste with the fresh lemon juice, ground cumin, and extra virgin olive oil until emulsified.
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7
Once the chickpeas are tender, reserve about 1/2 cup of the starchy cooking water, then drain the rest.
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8
Return the hot chickpeas to the pot and add the reserved cooking liquid. This liquid is the secret to a creamy, cohesive sauce.
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9
Pour the lemon-garlic-cumin dressing over the warm chickpeas while they are still steaming; this allows the legumes to absorb the flavors deeply.
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10
Gently toss the chickpeas with a wooden spoon. Some chickpeas may break slightly, which is perfect as it thickens the sauce.
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11
Taste and adjust for salt or lemon. The flavor should be bright, zesty, and earthy.
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12
Transfer the Balila to a shallow serving bowl. Drizzle with a final generous flourish of extra virgin olive oil.
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13
Top with the toasted pine nuts, a dusting of Aleppo pepper, and the fresh chopped parsley.
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14
Serve immediately while warm, alongside a plate of fresh vegetables and warm pita bread.
💡 Chef's Tips
Always use baking soda when boiling the chickpeas; it breaks down the pectin and creates that signature 'melt-in-your-mouth' texture. Never use bottled lemon juice; the vibrant acidity of fresh lemons is what defines this dish. If the Balila looks too dry, add a splash more of the warm chickpea cooking water before serving. For the best flavor, toast whole cumin seeds in a dry pan for 2 minutes before grinding them yourself. Do not be shy with the olive oil—it acts as a flavor carrier for the garlic and cumin.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or toasted pita chips for scooping. Accompany with a side platter of fresh mint sprigs, sliced tomatoes, crunchy radishes, and green onions. Pair with a hot cup of Lebanese black tea infused with fresh mint or sage. Serve alongside a bowl of labneh (strained yogurt) topped with za'atar for a complete breakfast spread. Add a side of pickled turnips or wild cucumbers for a vinegary crunch that cuts through the richness.