Chickpeas with cumin (hummus bel kamoun)
Hummus bel kamoun: steaming boiled chickpeas with cumin and salt, sold in paper cones
On chilly evenings, street carts in the medinas steam a great pot of chickpeas and scoop them, piping hot, into paper cones with a shake of cumin, salt and sometimes a little chilli. It is one of the cheapest and most comforting snacks in the country, eaten while strolling, and the chickpeas should be tender and creamy but whole, never mushy. At home they make a lovely warm nibble, a lunchbox protein or something to pick at alongside soups. Dried chickpeas give the best texture and need an overnight soak; tinned ones work in a hurry, just warmed through in salted water. Chef's tip: toss the cumin and salt onto the chickpeas the moment they come out of the water, while they are still steaming and damp, so the seasoning clings.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Drain and rinse the soaked 9 oz dried chickpeas. Put them in a pot with 6 ¼ cups water and bring to the boil over a high heat. Skim off the foam.
8 minStep 2: Turn the heat down and simmer, half-covered, until the chickpeas are completely tender and creamy when pressed between two fingers. Add ¾ tsp salt for the last 15 minutes of cooking. Undercooked chickpeas are the usual disappointment here, so test several.
55 minStep 3: Mix 2 tsp ground cumin with the rest of ¾ tsp salt and ½ tsp chilli powder or hot paprika in a small bowl.
Step 4: Lift the chickpeas out with a slotted spoon straight into bowls or paper cones and sprinkle at once with the cumin salt. Eat hot.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 12 g
- Carbs
- 37 g
- Fat
- 4 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chickpeas with cumin (hummus bel kamoun) take?
- About 65 minutes in total: 5 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of dried chickpeas?
- Cannellini or butter beans, same amount.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian