Dango
Classic Emirati Boiled Chickpeas · Hummus Masloug
Boiled chickpeas tossed hot with salt, cumin, pepper and chilli, finished with lemon. The classic Emirati street snack.
Story & History
Boiled chickpeas, Hummus Masloug, are one of the most beloved street snacks of the Emirates, sold warm from carts and small shops near souqs, corniches and football grounds. Simply simmered until tender, then tossed hot with salt, cumin, black pepper and red chilli, they are served in a bowl or paper cup with a squeeze of lemon. Humble, nourishing and full of memory, this snack represents the everyday flavour of Emirati coastal life.
Occasions
- Street snack
- Breakfast
- Evenings and match days
Core Ingredients
- Dried chickpeas, soaked overnight in cold water, 2 cups (400 g)
- Salt, 1 tsp (6 g)
- Ground cumin, 1 tsp (3 g)
- Ground black pepper, ½ tsp (1.5 g)
- Red chilli pepper, ½ tsp or to taste (1.5 g)
- Fresh lemon juice, 3 tbsp, juice of 1 lemon, optional (45 g)
Traditional Method Outline
- Drain and rinse (5 min): Drain the chickpeas from their overnight soaking water (8 to 12 hours) and rinse thoroughly under fresh cold running water.
- Cover with water (2 min): Place the chickpeas in a deep pot and cover with fresh cold water by at least 5 cm.
- Bring to a boil (10 to 12 min): Set the pot over high heat and bring to a rolling boil. Skim off any white foam with a slotted spoon.
- Simmer until tender (60 to 90 min): Reduce the heat to medium-low, cover and simmer gently for 60 to 90 minutes. The chickpeas are ready when fully tender but still holding their shape. Check at 60 minutes, then every 10 minutes.
- Drain (2 min): Drain most of the cooking water, leaving a little at the bottom of the pot to keep the chickpeas moist.
- Season while hot (3 min): While the chickpeas are still hot, add the salt (6 g), ground cumin (3 g), black pepper (1.5 g) and red chilli (1.5 g). Toss well until every chickpea is evenly coated.
- Finish with lemon (1 min): Squeeze the fresh lemon juice (45 g) over the seasoned chickpeas, if desired, and toss once more.
- Serve (2 min): Serve warm in a bowl or paper cup, street-snack style, with a little of the spiced cooking liquid at the bottom.
Serving
Serve warm in a bowl or paper cup. Chef's notes: season the chickpeas while still hot, so the warmth carries the cumin and chilli aroma into every grain. Do not add salt to the boiling water; salting only after cooking keeps the skins soft and the texture creamy. Keep a little of the cooking water at the bottom of the bowl; it holds the spices and keeps the chickpeas moist, just like the traditional street carts.
Allergens
- No common allergens
Recipe by
Documentation
This entry is awaiting review by a specialist chef or heritage expert. It is not presented as a settled reference.
- Emirati Cuisine: A Chef's Reference Collection · Chef Nabhan Ibrahim Mohamad, 2026