Warm, spicy, hot and filling drink. If you love hummus, this will satisfy you.
Last week we had an Arctic freeze with a big storm: schools closed, roads were difficult, and we stayed indoors for the day. The kids had a blast playing in the snow with their father the next day. I never join them — snow gives me goosebumps and I’m not built for it — but I enjoy watching them. My husband even makes snowballs with his bare hands; it never fails to impress me.
We expect another storm tonight, so I’m wrapping up this post before heading to the library and grocery store. Hearing about a snowstorm always makes me want to stock up on food, even though it’s rarely necessary. I grew up in a warm, humid country and didn’t see snow in person until recently, so storms still feel a bit dramatic to me.
Despite not enjoying the cold, I love how the world looks at night after a snowfall and on clear mornings: the sun turning the snow into glittering fields is calming and beautiful.
After playing in the snow, nothing beats wrapping your hands around a warm cup of hot chocolate or a traditional winter drink we call Halabessa, also known as hummus el shaam. This chickpea-based drink is hearty enough to feel like a meal and can be adjusted to your taste.
Halabessa is served plain, with spices on the side so each person can season their cup. Typical accompaniments are salt, ground cumin, chili flakes or cayenne, and lime wedges. I like plenty of cayenne for extra warmth, a pinch of cumin, and a generous squeeze of lime. With those additions it makes a perfect snack—or even lunch—on a cold day.
Halabessa – spicy hummus drink
1 hour 15 minutes
3 hours
6 servings
Amira
Ingredients
- 1 cup dry chickpeas Note 1
- 1 medium tomato, quartered
- 1 medium yellow onion, quartered
- 2 garlic cloves, whole
- ½ cup tomato sauce or 2 tbsp tomato paste
- 1 teaspoon salt pink salt preferred, regular salt works
Spices to serve with
-
Salt
ground cumin, chili flakes or cayenne, and lime wedges
Instructions
-
Rinse the dry chickpeas and soak them in water for at least 3 hours, changing the water once or twice.
-
Drain and transfer chickpeas to a pot. Cover with fresh water and bring to a boil over high heat.
-
Reduce heat to medium and simmer for about 20 minutes, skimming foam as needed.
-
Add the quartered onion, tomato, whole garlic cloves, tomato sauce (or paste), and salt. Continue to simmer until the chickpeas are fully tender, about an hour total cooking time.
-
Serve hot with the spices and lime wedges on the side so everyone can season their cup to taste. Note 2
Video
Notes
Note 2: Adjust spices to your liking before serving.
Please check the nutrition disclaimer policy on the original recipe source.
Nutrition
|
Carbohydrates: 26.3g
|
Protein: 7.9g
|
Fat: 2.3g
|
Fiber: 7g
Tried this recipe? Pin it for later!