Arabic & Levantine Pantry Guide
Chickpeas (Hummus Habb): Understanding 7 mm, 8 mm and 12 mm Sizes for Hummus and Falafel
Chickpeas (known in Arabic as hummus habb) are the cornerstone of Levantine and Egyptian cooking, starring in creamy hummus bi tahina, crispy falafel, warm chickpea fatteh, moghrabieh and koshari. Middle Eastern grocers grade dried chickpeas by diameter in millimetres (7 mm, 8 mm and 12 mm), each suited to different dishes.
Why Chickpea Size Matters: 7 mm, 8 mm vs 12 mm
Bags of dried chickpeas in Middle Eastern markets are labelled by calibre in millimetres: smaller 7 mm and 8 mm local-style (baladi) chickpeas have thin skins and a buttery interior that blends into ultra-smooth hummus, msabbaha and warm fatteh. Larger 12 mm chickpeas are plump and nutty, making them a favourite for grinding raw into fluffy falafel batter or simmering whole in stews, maqluba, moghrabieh and Moroccan harira soup.
Soaking and Simmering Dried Chickpeas
Soak dried chickpeas overnight (at least twelve hours) in plenty of cold water with half a teaspoon of baking soda; they will more than double in size. For hummus or stews, drain and rinse them, then simmer in fresh water with a small pinch of baking soda until meltingly tender. For traditional falafel, never boil the chickpeas – simply drain the soaked raw chickpeas and grind them directly with herbs, garlic and spices.
Canned Cooked Chickpeas and Roasted Qadameh
Canned cooked chickpeas are a weeknight lifesaver: simmering canned chickpeas for ten minutes in water with a tiny pinch of baking soda softens their skins so they whip into velvety homemade hummus or warm yogurt fatteh in minutes. Dried roasted chickpeas (called qadameh in the Levant) are also enjoyed straight from the bowl as a crunchy, savoury snack.
