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–+ servings

Hummus Balila

Rustic style chickpea salad perfect for the mezze boards
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Prep Time 10 minutes
Cook Time 40 minutes
soaking time 6 hours
Total Time 20 minutes
Course Appetizer, sidedish, Snacks, Soups and salad
Cuisine Continental, diabetic friendly, gluten free, International, middleeastern, Pressure cooker, Summer, Vegan, Vegetarian
Servings 4 people

Ingredients
  

Main ingredient

  • 1/4 cup chickpea dry
  • 3 cups drinking water

flavorants

  • 4-5 tbsp olive oil
  • 1 tsp cumin seeds crushed
  • 3-5 cloves garlic finely minced
  • 2 tbsp Lemon juice
  • 1 tsp parsley flat leaf, chopped.

Instructions
 

  • Wash and soak the chickpeas for 6 hours
  • Drain the water
  • Add 3 cups of water to soaked chickpeas and pressure cook for 30 minutes
  • Let the pressure release natually.
  • Drain the cooking liquid from the chickpeas and give it a rinse.
  • Add the cooked chickpeas to a mixing bowl.
  • With the back of a ladle give a gentle mash so that the chickpeas are slightly squished but not mushy.
  • Mince the garlic, squeeze the lemon, clean and chop the parsley and set all the ingredients ready.
  • Add all except the parsley to the mixing bowl.
  • Stir through well, then drizzle with olive oil.
  • transfer into a serving dish, sprinkle the parsley and another few drop of olive oil.
  • Keep chilled and serve as a part of mezze board
Keyword beans and legumes, chips and dips, pot luck recipes, vegan
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