What Is Halabessa? The Egyptian Street Drink That Warms You From the Inside Out

On the sidewalks of Cairo, you’ll see vendors ladling a chickpea-laden, almost iridescent tomato broth into cups, then topping it with slices of lemon and a sprinkle of chile. This Egyptian staple is called halabessa.

Despite resembling what many Western readers might mistake for soup, it is actually considered a drink in its home country. As Egyptian chef and culinary instructor Suzanne Mokhtar puts it: “Halabessa, or hummus al-Sham, is the definition of Egyptian comfort in a cup. It’s warm, fulfilling, and has this unique duality: It feels like a drink, yet it satisfies you like a small meal.”

What is halabessa?

Halabessa, also known as hummus al-Sham (which translates to “chickpeas of the Levant”), is a traditional Egyptian spiced beverage. “The delicacy is mainly made of chickpeas, tomatoes, and lemon juice, then spiced with cumin and chile powder,” says Mariam Hamdy, an Egyptian chef and recipe developer. 

The broth carries a pungent aroma that is tangy and earthy at the same time. “The steam alone feels grounding,” says Mokhtar. “It carries a deep, pungent smell of garlic, cumin, chile, and lemon.”

The taste is similarly bold. “It has the perfect umami flavor from the tomato broth, alongside a solid spicy kick from the chile and a tangy freshness from the lemon juice,” Hamdy explains. “It’s a very warming and hearty drink.”

The precise origins of halabessa are unknown, but as Hamdy says, “Chickpeas have been a staple in Egyptian cuisine for thousands of years.” 

Traditionally, halabessa is enjoyed during winter in Egypt thanks to its warm and hearty nature. “Egyptian winters are hot and sunny during the day but turn cold after sunset,” Hamdy says. “When it starts getting dark and the cool breeze sets in, we all crave something to warm us up. Halabessa is the perfect, comforting way to end the day.”

The chickpeas, which are high in fiber, protein, and nutritious monounsaturated fats, ensure that the drink is both filling and nourishing. Locals often claim the drink has medicinal qualities, too. “In Egypt, it’s always been considered a kind of winter medicine, something that warms the body, soothes a sore throat, and even ‘opens the chest’ with its mix of cumin, garlic, chile, and lemon,” Mokhtar explains.

A street food staple

Halabessa is most commonly found in the cities of Cairo and Alexandria, where it is often hawked by street vendors. “The vendor will ladle the halabessa into a disposable cup with half a lime and a sprinkle of red chile flakes on top,” says Maha Barsoom, chef-owner of Maha’s Egyptian Brunch in Toronto.

During her childhood in Cairo, Barsoom would also enjoy the Egyptian staple at her parents’ local social club. 

“My parents would go there to play their favorite sport, croquet,” she recalls. “When it was cold, my dad would buy warm halabessa from the club’s vendor. It came in glass cups with a small teaspoon to fish out the chickpeas. We would savor it slowly as we watched our mum and dad play outside.” 

The nostalgia of the traditional drink rings true for other chefs, too. “When I was a kid, we used to sit in certain coffee shops and I would order it there,” Mokhtar remembers. “But nothing ever matched the taste of the street version. There’s something about halabessa from a street cart that feels warmer, more nostalgic, and somehow more delicious than anything made at home.”

Small variations in the recipe exist across Egypt. “Some cities prefer it more lemony, like in Alexandria, while others make it a bit spicier, like in Cairo,” Mokhtar explains. “In some areas, people enjoy a richer broth or extra chickpeas. But overall, the essence of halabessa stays the same; everyone just adds their own little touch.”

How to make halabessa at home 

Halabessa can be made easily at home with just a few simple ingredients, and it keeps well in the refrigerator for up to two days.

Start with soaking one cup of dry chickpeas in cold water overnight to soften them. Although it may seem cumbersome, this step is crucial to traditional recipes.

“The chickpeas must be soaked in cold water one night in advance,” Barsoom says. “It really is best made from scratch with dry chickpeas and not canned.”

After soaking the chickpeas, drain and rinse them, placing them in a large pot with four cups of fresh water. Bring to a boil, then reduce the heat and simmer until the chickpeas are tender, around one to one and a half hours.

Once the chickpeas have softened, add two cloves of crushed garlic, one teaspoon cumin, one teaspoon chile powder, and two fresh tomatoes or two tablespoons of tomato paste. Simmer for another 15 minutes to let the flavors meld. Stir in the juice of one lemon and season with salt to taste. Serve the halabessa steaming hot in cups with a small spoon to fish out the chickpeas.

Feel free to add your own variations and riffs to this recipe, too. “I always add extra chile and a generous squeeze of lemon to make it bolder and brighter,” Mokhtar says. Others combine a dash of ground coriander or paprika.

Barsoom takes it a step further. “The heat level is all up to your preference,” she says. “Red pepper flakes are great, but harissa or Tabasco works too. Even though they are not traditional, they deliver a different flavor.”