Kibbet Hummus is the meatless version of kibbeh and it’s just as delicious! Kibbet Hummus translates to kibbeh with chick peas. What gives it a similar look and taste to kibbeh is the bulgur, but this meatless version requires some extra spices and is traditionally fried in olive oil or baked in a hot panggangan smothered in olive oil. Whether fried or baked, it is extremely flavorful, and a great kibbeh alternative for vegetarians or for those observing Lent.
I love to wrap my Kibbet Hummus in pita bread and eat it as a sandwich! When making this, take some time out for preparing your chick peas, you will need at least an hour to peel them and split them in half. Eva uses canned chick peas to save time, but if you would prefer to use bagged chick peas, you will need to soak them in water overnight. Good luck!
2 cups of bulgur
2 cans of chick peas (or a bag rinsed overnight)
2 cups of flour
1 finely diced small/medium sized onion
Salt (1 tablespoon)
Pepper (1/2 Teaspoon)
White Pepper (1/2 Teaspoon)
Allspice (1 Teaspoon)
Nutmeg (1 Teaspoon)
Eva baked and fried her Kibbet Hummus using these amounts listed. This made one pan of baked kibbeh which made 12 pieces and 6 small fried patties.
1. Soak 2 cups of bulgur in water, cover it completely with cold water and let it sit while you prep your ingredients (at least 5 minutes)
2. For canned chick peas: rinse them in a strainer under cold water. If you’re not using canned chick peas: soak them in hot water and salt overnight
3. Once chick peas have been soaked or rinsed: to peel chick peas, rub together with your hands and the peels will automatically come off, peel as much as you can and try to split them into two as best as you can.
If you are using canned chick peas you can do this while rinsing them in cold water. Don’t feel you have to peel every single chick pea but try to get as much as you can. Once peeled split the chick peas in half. If it’s already small it doesn’t necessarily have to be split. The reason for splitting them is to get them as small as possible
*This step can be done the day before you prepare your kibbet hummus to save time
4. Once your chick peas are peeled and split, add them to a large bowl. Add 1 finely diced onion (as fine as possible), 1/2 teaspoon of pepper, 1/2 teaspoon of white pepper, 1 tablespoon of salt, 1 teaspoon of allspice, 1 teaspoon of nutmeg, 1 & 3/4 a cup of water and begin to kneed into a dough. Pour the water in little by little (if it’s too watery, sprinkle more flour in). You want to form it into a dough ball.
5. To bake: coat bottom of a large baking pan with 4 tablespoons of olive oil
6. Spread your mixture evenly over the pan
7. Once it is spread and cut, (we cut it into triangles like a pizza) pour 5 tablespoons of olive oil over it) *you can use less oil but your kibbeh may be more dry.
8. Broil on high in the panggangan for 15 minutes on the top shelf, and after 15 minutes move the pan to the bottom shelf at 450 degrees for 10 minutes
9. If you are frying it: wet your hands with cold water and make it into patties (as thick or thin as you’d like. The thinner it is the crunchier it’ll be)
10. Warm up a skillet with olive oil and add your patties to it. Fry each side for up to 3 minutes, or until golden brown , and add to a plate covered with a paper towel
YUM! Enjoy 🙂