📝 About This Recipe
A cornerstone of the Lebanese breakfast table and a beloved star of the hot mezze spread, Balila is a soul-warming dish of tender, buttery chickpeas bathed in a fragrant lemon-garlic emulsion. Unlike hummus, Balila celebrates the whole chickpea, enhanced by the earthy depth of toasted cumin and the richness of premium extra virgin olive oil. It is a simple yet sophisticated dish that perfectly captures the Mediterranean philosophy of letting high-quality, humble ingredients shine.
🥗 Ingredients
The Chickpeas
- 2 cups Dried Chickpeas (high-quality small or medium variety)
- 1 teaspoon Baking Soda (for soaking to soften skins)
- 8 cups Water (for boiling)
- 1.5 teaspoons Salt (added toward the end of cooking)
The Dressing
- 4 pieces Garlic Cloves (peeled and crushed into a paste with a pinch of salt)
- 2 tablespoons Ground Cumin (freshly ground is preferred for aroma)
- 1/2 cup Lemon Juice (freshly squeezed)
- 1/3 cup Extra Virgin Olive Oil (the highest quality available)
- 1/2 cup Chickpea Cooking Liquid (reserved from the pot)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Pine Nuts (lightly toasted in olive oil)
- 1 teaspoon Aleppo Pepper or Paprika (for a touch of heat and color)
- 1 tablespoon Extra Virgin Olive Oil (for the final drizzle)
👨🍳 Instructions
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1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of water. Stir in the baking soda and soak overnight (12-14 hours). This softens the outer skin for a creamy texture.
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2
Drain the chickpeas and rinse them thoroughly under cold running water. Place them in a large heavy-bottomed pot.
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3
Cover the chickpeas with 8 cups of fresh water. Bring to a boil over high heat, then skim off any foam that rises to the surface.
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4
Reduce the heat to low, cover partially, and simmer for 60-90 minutes. The chickpeas should be very tender and almost 'melting' when pressed between two fingers, but still holding their shape.
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5
About 10 minutes before the chickpeas are finished cooking, add the salt to the pot. This allows the seasoning to penetrate the beans without toughening them.
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6
While the chickpeas finish, prepare the dressing. In a small bowl, whisk together the crushed garlic paste, ground cumin, and freshly squeezed lemon juice.
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7
Slowly whisk in the 1/3 cup of extra virgin olive oil until the dressing is slightly emulsified.
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8
Once the chickpeas are cooked, do not drain them completely. Reserve about 1/2 cup of the hot starchy cooking liquid and add it to your dressing mixture, whisking to combine.
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9
Drain the remaining water from the chickpeas and transfer the hot chickpeas to a large mixing bowl.
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10
Pour the cumin-lemon dressing over the hot chickpeas immediately. The heat allows the chickpeas to absorb the flavors like a sponge.
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11
Toss gently with a wooden spoon, being careful not to mash the chickpeas, though a few broken ones will help thicken the sauce.
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12
Transfer the Balila to a shallow serving bowl. Ensure plenty of the 'juice' is included in the bowl.
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13
Garnish generously with toasted pine nuts, finely chopped parsley, and a dusting of Aleppo pepper.
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14
Finish with a final, luxurious drizzle of extra virgin olive oil and a pinch of extra cumin if desired.
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15
Serve immediately while steaming hot for the most authentic experience.
💡 Chef's Tips
For the best results, always use dried chickpeas; canned versions lack the creamy interior and the essential starchy cooking liquid needed for the sauce. If you find the garlic flavor too sharp, blanch the whole cloves in the chickpea water for 2 minutes before crushing them. Toasting your cumin seeds in a dry pan before grinding them will elevate the dish with a much deeper, smokier aroma. Do not skip the baking soda during the soak; it is the secret to achieving that signature 'melt-in-your-mouth' texture common in Lebanese restaurants. Always dress the chickpeas while they are piping hot; cold chickpeas will not absorb the lemon and olive oil properly.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or toasted khubz for scooping up the chickpeas and sauce. Pair with a side of fresh radishes, green onions, and fresh mint leaves for a refreshing crunch. Accompany with a plate of mixed Lebanese pickles (kabees) and salty olives. For a traditional breakfast, serve alongside a hot cup of black tea with mint. Works beautifully as part of a larger mezze spread including Labneh, Halloumi, and Fattoush salad.