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Balila

LEBANON

Warm Chickpea Mezze

SUBMITTED BY

Maya

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Maya’s family chickpea recipe totally blew my mind as to what breakfast could look like!

Balila is a warm and comforting dish deeply rooted in Lebanese cuisine. Traditionally made with tender chickpeas, garlic, lemon juice, olive oil, and a pinch of cumin, Balila is served warm, often as part of a mezze spread or a satisfying breakfast. Its humble ingredients and hearty simplicity reflect the agricultural traditions of the Levant, where legumes like chickpeas have been a staple for centuries.

Origins of Balila in Lebanese Cuisine

The word balila derives from the Arabic root “balla,” meaning “to soak,” which hints at the dish’s basic preparation: soaking and boiling chickpeas until soft and creamy. Though Balila is commonly associated with Lebanon, variations of warm chickpea salads or stews are found throughout the Middle East, especially in Syria, Palestine, and Jordan.

Balila likely originated in rural villages, where farmers prepared it with ingredients they had on hand—namely dried chickpeas, garlic, and lemon. It was prized for being filling, nutritious, and inexpensive. Over time, Balila moved from the countryside to city tables, becoming a common offering in Beirut’s traditional cafés and breakfast spots. It’s often served alongside hummus, foul (fava bean stew), labneh, and fresh pita bread.

A Modern Take: Green Tahini Balila

While the classic version is beloved for its simplicity, modern interpretations are adding creative flair. One such twist is Green Tahini Balila, a version that blends traditional flavors with a bright, herbaceous sauce.

Green tahini is made by mixing tahini (sesame paste) with fresh herbs such as parsley, cilantro, mint, and green onions, plus garlic, lemon juice, and a splash of water to create a creamy, vibrant green sauce. The addition of green tahini brings a refreshing zing and vivid color to the dish, making it perfect for contemporary tables and Instagram-worthy spreads.

To make this version, warm chickpeas are tossed with a drizzle of olive oil, a squeeze of lemon, and a generous spoonful of green tahini. You can also add toasted pine nuts, sumac, or Aleppo pepper for extra depth. The result is a dish that honors its roots while offering something new and exciting for adventurous eaters.

Balila’s Place in the Plant-Based World

As global interest in plant-based eating grows, Balila is gaining recognition beyond Lebanon as a vegan, protein-rich, and naturally gluten-free dish. It’s simple enough for weeknight meals yet flavorful and nourishing, making it a staple in health-conscious and Mediterranean-inspired kitchens worldwide.

Whether served in its classic form or dressed up with green tahini, Balila is a celebration of chickpeas and the rich culinary history of Lebanon. It’s a dish that proves even the simplest ingredients, when treated with care and tradition, can offer something deeply satisfying.

Balila

Servings 4
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Ingredients
  

  • 1 15-oz. can chickpeas
  • ½ bunch fresh cilantro
  • 1 jalapeno
  • 3-4 cloves garlic minced
  • 1 lemon zested and juiced
  • ½ a white onion
  • ¼ cup tahini
  • 2-3 ice cubes
  • olive oil as needed
  • salt & pepper to taste
  • ground cumin & cinnamon measured with your heart
  • pita for serving

Instructions
 

  • Heat chickpeas with the liquid from the can until they are able to be easily mashed with the back of a spoon. Drain and set aside.
  • In a small bowl, combine the garlic, cumin, cinnamon, salt and lemon juice. Add half the chickpeas and roughly mash all together. Set aside.
  • In a blender, add the cilantro, jalapeno, onion, a small splash of water and lemon zest and mix well. Then add ¼ cup (ish) of tahini and the ice cubes and mix until you have a silky green sauce. Salt to taste.
  • In your serving bowl, place the mashed chickpeas on bottom and the remaining whole chickpeas on top. Drizzle green tahini atop the chickpeas, and generously glug EVOO around the bowl. Eat with warm pita bread.
Course: Breakfast, Snack
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.