May 16, 2013 · 9:30 am

Remember my obsession with my neighborhood Lebanese restaurant? Seriously, I miss it already, and I haven’t even left yet. But one of the things I can take home with me is my newfound love of Lebanese food.

Along with the moussaka, this is our favorite tapas dish to order there. Whenever we order it, the owner always asks, “Do you know what this is? Because often people order it and are surprised when they get it.” Of course, at this point, we know what we’re getting. And it’s great.

It’s not your typical smooth, creamy hummus. Consider it hummus, deconstructed, and served warm. So basically, it’s a hot dip of mashed chickpeas, cumin, and toasted pine nuts. Sounds basic, but trust me, it’s awesome. We like to have potluck parties here, and my homemade version of this dip has become a staple. Serve it with warm pita and/or veggies, and you’ve got a hit on your hands.

Balila Hummus, an {awesome} revamp of your typical hummus, served warm! | The Pursuit of Hippieness

Balila Hummus
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Ingredients
  • 1 can chickpeas, undrained
  • 1 tbsp plus 2 tbsp olive oil, divided
  • 3-4 cloves of garlic, minced
  • 2 tbsp cumin
  • juice of half a large lemon (or one small)
  • 1/2 cup pine nuts
  • salt and pepper to taste
  • fresh parsley, chopped
Instructions
  1. Heat 1 tbsp of the olive oil in a medium saucepan over medium heat until shimmery.
  2. Add garlic, and cook for about 10 seconds, stirring, before adding the cumin. Cook just until the garlic starts to brown (be careful not to burn it!), and add the chickpeas with liquid in the can. Add the lemon juice, salt, and pepper.
  3. Simmer gently, uncovered, for about 15 minutes.
  4. Meanwhile, spray a small skillet with a bit of cooking oil. Add the pine nuts in a single layer, and cook over low heat, stirring occasionally, until just browned. Remove immediately and put in a small bowl to the side.
  5. Once the liquid in the sauce pan has reduced a fair amount, add the parsley and the remaining 2 tbsp of olive oil and give a quick stir. Cook on low, covered, for just 1 minute more, and remove from heat.
  6. Using a fork, mash most of the chickpeas. You want to keep it chunky, so don’t go overboard, and leave some of the chickpeas completely whole. Put in a serving bowl, and stir in some of the pine nuts, sprinkling the rest on top.
  7. Serve with warm pita and fresh vegetables.

 

 

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