Balila Hummus with crushed chickpeas, pine nuts and cumin

Balila Hummus with crushed chickpeas, pine nuts and cumin

By
From
Saha
Serves
6
Photographer
Matt Harvey

A simple, more rustic style of hummus that is popular in many cafés and restaurants in the Middle East.

Ingredients

Quantity Ingredient
250g dried chickpeas
2 tablespoons bicarbonate of soda
1 small garlic clove, crushed with 1 teaspoon sea salt
1/2 teaspoon ground cumin
1 1/2 lemons, juiced
50ml olive oil

Garnish

Quantity Ingredient
50ml olive oil
2 garlic cloves, finely sliced
50g pine nuts
1/2 lemon, juiced

Method

  1. Soak the chickpeas overnight in twice their volume of cold water and the bicarb. The next day, rinse the chickpeas thoroughly. Place them in a large pan of fresh water and bring it to the boil. Then lower the heat and simmer for 1–2 hours, until the chickpeas are tender – the timing will depend on how old they are. Don’t cook them to a mush, but you should be able to squish them easily between your fingers. When cool enough to handle, swish them around to loosen the skins and remove as many as you can. The more skins you can remove, the better.
  2. Drain the chickpeas, and reserve ½ cup to garnish. Tip the rest into a food processor with the garlic paste, cumin, lemon juice and oil. While still warm, blitz to a smooth purée.
  3. To prepare the garnish, heat the oil in a small pan and fry the garlic and pine nuts until they start to colour. Remove from the heat and allow to cool slightly. Tip onto the hummus and add with the reserved chickpeas. Squeeze on the lemon juice. Serve immediately with plenty of Arabic bread.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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