Anyone that knows me, knows I’m mad about chickpeas. I soak chickpeas, weekly. I always have home made hummus in my fridge and I love to donate it to friends and family with Dirty Kitchen Secrets and Lick Your Plate Clean written all over the tubs. I’ve always got a spoon in a tub of hummus. It’s my go-to snack.
When it comes to chickpeas I don’t like the canned option. I’m like my Italian friend who gets the quivers when Arabic bread is used as a Pizza crust base.
In any case, I’m a firm believer in “to each his own.” So, if you want to try making this from dry chickpeas, then follow the cooking directions here otherwise with all do respect go hug a can 🙂
Here’s a breakdown of how long it will take you to work with dry chickpeas; 10-15 minutes preparation and about 2 hours slow cooking while you’re watching X-Factor/American Idol or whatever is the popular show nowadays. This does require good strategical planning!
Because you’re worth it!
Hummus means chickpeas in Arabic. In Lebanon there are many versions of hummus. There is the famous hummus bi tahini, the following rustic hummus balila with cumin, hummus bi awarama or with preserved meat and the list goes on.
Hummus balila is a perfect winter’s dish because it is served warm.
P.S- I have a very big pot assigned only for chickpeas. I make a lot ahead, turn some into hummus bi tahini, some into balila and freeze the rest into individual ziplocs; each at 250g. When you need them just pop out of the freezer and let it defrost 1-2hrs.
- Pound the cumin to a fine powder or use cumin powder.
- Add a little olive oil to the chef pan (on medium flame) and then the minced/pounded garlic.
- Quickly add the cumin powder and cook for no more than 30 seconds. You don’t want the garlic to burn and develop a bitter taste.
- Add the cooked chickpeas.
- Now add 100ml of the olive oil.
- Mix well and cover. Let it cook on low heat for about 10-15 minutes, stirring often.
- In the mean time toast the pine nuts in a dry pan. Just heat the pan, add the pine nuts, lower the flame and make sure you keep shaking the pan & the pine nuts. This should take no longer than 1 minute. Keep your eyes on it, as they will burn quickly.
- Chickpeas should have softened completely now.
- Remove half the chickpeas and reserve for later.
- Mash up the chickpeas. This is supposed to be rustic. They don’t need to resemble mashed potatoes.
- Now add the chickpeas you removed earlier.
- Add the toasted pine nuts, finely chopped coriander, 100ml olive oil, salt and pepper.
- Mix well.
- Serve warm with Arabic bread.