Balilah (Warm Chickpeas With Lemon and Olive Oil)

Published: January 6, 2026

Total Time: 8 hours 50 minutes (8 hours soaking time, 50 minutes active cooking)

Introduction

Balilah is a comforting Middle Eastern-inspired dish featuring creamy, spiced chickpeas gently warmed with lemon and olive oil. This vibrant, aromatic spread balances earthy chickpea depth with bright citrus notes and fragrant cumin-coriander spices, served warm with soft pita bread and fresh lemon wedges. The texture is rich yet light, making it ideal for a cozy meal or as a versatile side.

Ingredients

For the chickpeas:

• 1¾ cups (12 ounces) dried chickpeas (or 2 cans [15 oz each] chickpeas, drained)

• 1 teaspoon baking soda (for soaking, optional for canned)

• 2½ teaspoons fine sea salt (adjust to taste)

For the spice blend:

• 2 teaspoons cumin seeds

• 2 teaspoons coriander seeds

For the flavorings:

• 2 garlic cloves, finely grated

• 3 lemons (2 juiced, 1 cut into wedges for serving)

• ¼ cup extra-virgin olive oil (plus extra for serving)

• 1½ teaspoons Aleppo chile flakes (or ¾ teaspoon crushed red pepper)

• 2 tablespoons roughly chopped fresh parsley

Preparation Steps

Step 1: Soak the Chickpeas (Critical for Texture)

Purpose: Softens dried chickpeas to reduce cooking time and enhance digestibility.

• Sort 1¾ cups dried chickpeas to remove stones or broken pieces. Discard impurities.

• Place chickpeas in a large bowl. Add 1 teaspoon baking soda and 2 teaspoons salt. Cover with room-temperature water to a depth of 3 inches (about 4–5 cups water).

• Top with a plate to prevent soaking water from evaporating, and refrigerate overnight (8 hours) or soak at room temperature for up to 12 hours.

Step 2: Boil and Cook the Chickpeas

Purpose: Cook chickpeas until tender while preserving flavor in the cooking liquid.

• Drain soaked chickpeas and rinse thoroughly with fresh water. Transfer to a large pot.

• Add 8 cups fresh water. Bring to a rolling boil over medium-high heat, then reduce heat to medium-low and simmer with the lid ajar (to prevent overflow).

• Skim any foam/scum that rises to the surface during boiling (this ensures a clean, clear base).

Step 3: Simmer Until Creamy

Purpose: Achieve ultra-soft chickpeas with a tender, mashable texture.

• After 25 minutes of simmering, season with 2 teaspoons salt. Replace the lid and continue cooking.

• Test doneness at 35 minutes: Chickpeas should be easily squished between two fingers with no resistance. If still firm, simmer 5–10 minutes longer (total cook time: up to 1.5 hours).

• Once ready, drain 1½ cups of the cooking liquid and set aside (save for soups/sauces later).

Step 4: Toast and Grind Spices

Purpose: Elevate aroma and depth of the spice blend.

• While chickpeas cook, toast the cumin and coriander seeds:

• In a dry, small skillet over medium heat, add seeds. Toast, shaking the pan occasionally, until fragrant and lightly golden (2–3 minutes).

• Immediately transfer to a mortar and pestle to coarsely grind (or crush with a heavy spoon on a cutting board) while hot to retain essential oils. Set aside.

Step 5: Create the Base Mash

Purpose: Build the creamy texture with fresh lemon and oil.

• When 1.5 cups chickpeas are cooked, use a slotted spoon to transfer them to a large bowl.

• Add 3 tablespoons lemon juice, ¼ cup olive oil, half the ground spices, ¼ teaspoon salt, and ⅓ cup of the reserved cooking liquid.

• Mash with a potato masher until coarsely blended (chickpeas should lose their distinct shape but remain slightly textured).

Step 6: Combine All Chickpeas

Purpose: Balance the base with the full batch of cooked chickpeas.

• Add the remaining cooked chickpeas (from the pot) to the bowl, along with ⅔ cup of the cooking liquid.

• Taste and adjust salt and lemon juice (add 1–2 tablespoons more lemon juice if needed).

Step 7: Assemble and Serve

Purpose: Present the dish with vibrant toppings and fresh accompaniments.

• Transfer the chickpea mixture to a large shallow bowl (or divide into 4 individual bowls).

• Sprinkle with the remaining ground spices, chile flakes, and parsley. Drizzle generously with extra olive oil.

• Serve warm alongside lemon wedges and soft pita bread for dipping.

Tips & Variations

Canned Chickpeas Alternative (Quick Fix)

For a time-saving option:

• Drain 2 cans (15 oz each) chickpeas. Rinse and place in a bowl.

• Add ½ teaspoon baking soda, cover with water, and microwave on high for 5 minutes. Cool, drain, rinse, and proceed with Step 4 (skip soaking).

Chef’s Secret for Creaminess

• If dried chickpeas aren’t available, use canned chickpeas and heat with 2 cups water + ¼ teaspoon salt until soft.

• For extra depth, reserve ½ cup of the chickpea cooking liquid and use it in soups or as a broth for grains.

Final Note

Balilah’s magic lies in its simplicity—fresh, bright flavors paired with the earthiness of cooked chickpeas. Adjust spice intensity with chile flakes or skip them for a milder version. Serve as a spread, side, or main with warm pita, and enjoy the cozy, comforting warmth of this Middle Eastern classic.

Serving Suggestion: Pair with a side of tabbouleh or roasted vegetables for a complete, vibrant meal.