Balila is a simple Saudi Arabian meze made by pressure-cooking chickpeas until tender and serving them warm with cumin, lemon and olive oil. Since it can be cooked ahead and frozen, it works well as a snack kept on hand for regular use.
Put the overnight-soaked chickpeas in the pressure cooker with plenty of water, close the lid and cook for 25 minutes once it reaches pressure.
Release all the steam completely, open the lid, and check that the chickpeas are tender.
Toss the drained chickpeas with the crushed garlic, cumin, lemon juice and olive oil.
Divide the warm chickpeas among bowls, sprinkle with paprika and serve.
Always soak the chickpeas in water overnight before pressure-cooking them; unsoaked chickpeas will not soften fully in the same time.
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