Lebanese
Balila
Balila is a warm Lebanese chickpea dish dressed with crushed garlic, cumin, lemon, and good olive oil. It is served saucy with a little of its cooking broth, often for breakfast or as part of a mezze table.
Ingredients
- Dried chickpeas3/4 cup
- Baking soda1/2 tsp for soaking, plus 1/8 tsp for cooking
- Garlic cloves2 large
- Fine sea salt3/4 tsp, plus more to taste
- Ground cumin1 tsp
- Fresh lemon juice2 tbsp
- Extra-virgin olive oil3 tbsp
- Chickpea cooking liquid1/3 cup
- Flat-leaf parsley, finely chopped2 tbsp
Method
- Place the dried chickpeas in a bowl with plenty of cold water and 1/2 tsp baking soda, then soak overnight.
- Drain the chickpeas and rinse them very well under cold water.
- Put the chickpeas in a pot, cover with fresh water by about 2 inches, and add 1/8 tsp baking soda.
- Bring to a boil, skim off the foam, then simmer gently until the chickpeas are very tender and creamy inside, about 60 to 75 minutes.
- Season the chickpeas with a little salt during the last 10 minutes of cooking, then keep them warm in their cooking liquid.
- In a mortar, pound the garlic with 3/4 tsp salt until it becomes a smooth paste.
- Stir the cumin, lemon juice, olive oil, and 1/3 cup hot chickpea cooking liquid into the garlic paste to make a warm dressing.
- Drain the chickpeas lightly, leaving them moist, and place them in a warm serving bowl.
- Pour the garlic-cumin dressing over the hot chickpeas and toss gently, crushing a few chickpeas with the spoon so the sauce thickens slightly.
- Taste and adjust with more salt or lemon juice, then finish with chopped parsley and an extra drizzle of olive oil if desired.
- Serve warm with Lebanese bread.
Common questions
Can I substitute canned chickpeas for dried chickpeas in balila?
Yes, but the texture will be softer and less creamy. Use 3 to 4 cups cooked chickpeas, rinse well, then warm them gently in salted water or a little cooking liquid before tossing with the garlic-cumin dressing.
How long does balila take from start to finish?
Plan ahead for the soak: overnight for the dried chickpeas. Cooking usually takes 60 to 75 minutes, plus 10 minutes to season and warm the dressing. Total hands-on time is short, but not a quick dish.
What are the most common mistakes when making balila?
Undercooking the chickpeas is the biggest one; they should be very tender and creamy. Also avoid too much baking soda, which can taste soapy, and don’t skip warming the dressing with chickpea liquid, which helps it coat evenly.
How should I store leftover balila?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. The chickpeas may thicken as they sit, so loosen with a splash of water or cooking liquid when reheating gently on the stove or in the microwave.
What’s the best way to serve balila?
Serve it hot or warm in a shallow bowl, with a little of the garlicky dressing spooned over the top. Finish with chopped parsley and, if you like, a drizzle of olive oil and warm flatbread on the side.