📝 About This Recipe
A staple of the traditional Lebanese breakfast table, Balila is a soul-warming dish that celebrates the humble chickpea in its most buttery, tender form. Unlike hummus, this dish keeps the beans whole, tossing them in a vibrant emulsion of extra virgin olive oil, pungent garlic, and earthy cumin. It is a masterclass in Mediterranean simplicity, offering a protein-packed start to the day or a sophisticated warm mezze that is both comforting and deeply aromatic.
🥗 Ingredients
The Chickpeas
- 2 cups Dried Chickpeas (soaked overnight in plenty of water)
- 1 teaspoon Baking Soda (added to soaking water to soften skins)
- 8 cups Water (for boiling)
- 1 piece Bay Leaf (optional, for aromatics during boiling)
The Dressing & Aromatics
- 4-5 pieces Garlic Cloves (crushed into a fine paste with a pinch of salt)
- 1.5 tablespoons Ground Cumin (high quality, freshly ground if possible)
- 1/2 cup Extra Virgin Olive Oil (use a robust, peppery Lebanese or Greek oil)
- 3-4 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/4 cup Chickpea Cooking Liquid (reserved from the pot)
The Garnish
- 1/2 cup Fresh Parsley (finely chopped)
- 2 tablespoons Pine Nuts (toasted in a little olive oil until golden)
- 1/2 teaspoon Aleppo Pepper or Paprika (for a hint of heat and color)
- 2 tablespoons Pomegranate Arils (optional, for a modern sweet burst)
👨🍳 Instructions
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1
Begin the night before by placing the dried chickpeas in a large bowl. Cover with at least 3 inches of water and stir in the baking soda. Let them soak for 12-24 hours.
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2
Drain the soaked chickpeas and rinse them thoroughly under cold running water to remove any trace of the baking soda.
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3
Place the chickpeas in a large heavy-bottomed pot and cover with 8 cups of fresh water. Add the bay leaf if using. Bring to a boil over high heat.
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4
Once boiling, use a slotted spoon to skim off any white foam that rises to the surface. Reduce the heat to medium-low, cover partially, and simmer.
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5
Cook the chickpeas for 60-75 minutes. They are done when they are incredibly soft and can be easily mashed between two fingers, but are still holding their shape.
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6
While the chickpeas cook, prepare the garlic paste. Using a mortar and pestle, pound the garlic cloves with a pinch of salt until a smooth, creamy paste forms.
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7
In a small skillet, heat a teaspoon of olive oil and toast the pine nuts over medium heat for 2-3 minutes until golden brown. Set aside immediately so they don't burn.
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8
Once the chickpeas are tender, reserve about 1/4 cup of the starchy cooking water, then drain the rest. Keep the chickpeas warm in the pot.
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9
In a large mixing bowl, whisk together the garlic paste, ground cumin, lemon juice, the 1/2 cup of extra virgin olive oil, and the reserved cooking liquid to create a thick, cloudy emulsion.
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10
Gently fold the warm chickpeas into the dressing. Use a wooden spoon and stir carefully to avoid breaking the beans, though a few slightly smashed ones will help thicken the sauce.
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11
Taste and adjust the seasoning. You may want more salt or an extra squeeze of lemon depending on your preference.
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12
Transfer the mixture to a shallow serving bowl. The chickpeas should be glistening and slightly swimming in the golden, cumin-scented oil.
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13
Garnish generously with the chopped parsley, toasted pine nuts, and a dusting of Aleppo pepper or paprika.
💡 Chef's Tips
For the best texture, never use canned chickpeas; the skins are too tough and the flavor lacks depth compared to dried. If you find the garlic too sharp, you can blanch the whole cloves for 2 minutes before crushing them. Don't skimp on the olive oil—it is a primary ingredient, not just a garnish, and provides the luscious mouthfeel Balila is known for. Ensure the chickpeas are still hot when you toss them with the dressing; they absorb the flavors much better than cold beans. If you have leftovers, reheat gently with a splash of water as the chickpeas will soak up the dressing overnight.
🍽️ Serving Suggestions
Serve warm with plenty of fresh, fluffy Lebanese pita bread for scooping. Accompany with a side platter of fresh radish, green onions, and pickled turnips (Kabees). Pair with a glass of hot black tea with mint for a traditional Lebanese breakfast experience. Serve alongside a fresh Fattoush salad to add a crisp, acidic contrast to the creamy beans. Top with a dollop of labneh if you desire a creamy, tangy addition to the plate.