Balila

By The Lebanese Plate · 15 min

Ingredients

Instructions

1. Put 1 cup cooked chickpeas, 1 cup water and 1/2 tablespoon olive oil in a pan.
2. If using canned chickpeas, use their aquafaba in place of the water.
3. Heat until the chickpeas are warm and the liquid has reduced by half, about 10 minutes.
4. In a mortar, crush the garlic clove with a pinch of salt.
5. Mash about 1/4 of the warm chickpeas in the mortar.
6. Add the remaining chickpeas and liquid to the mortar with the lemon juice, and mix well.
7. Serve warm, topped with cumin, paprika, a drizzle of olive oil and chopped parsley.

Summarized from The Lebanese Plate's video. Watch it for the details.

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GarlicLemonChickpeaCanned chickpea