In the same repertoire as foul mdammas, balila is a chick-pea salad, and a staple of the souk’s breakfast. So hommos comes in many ways, from a salad to the smoothest paste as hommos b’tehini!
1 cup chick-peas
1 clove of garlic, crushed
juice of 2 lemons
5 tbsp olive oil
Soak the chick-peas in water for 10 hours, change the water and put to cook on a small fire, add a tbsp of bicarbonate of soda or a strip of kombu seaweed to help the beans soften.
Drain the cooked chick-peas and mix with the garlic, lemon and olive oil.
Serve hot with spring onion aside, tomatoes and mint.
More Middle Eastern Recipes:
Hummus with Yogurt
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