Preserved Lemon Hummus
Beth LeePreserved lemon hummus wows your taste buds with its depth of savory, tangy goodness. A simple can of chickpeas never tasted so good! A quick whir in the food processor and you have a delicious appetizer, snack, lunch or even a light dinner.
Equipment
Ingredients
- 1 15 oz can of garbanzo beans drained and rinsed
- ⅓ cup tahini sesame paste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon preserved lemon juice
- 2-3 tablespoons fresh squeezed lemon juice
- ½ - ¾ preserved lemon rinsed, seeds removed, rough chopped
- 1-2 cloves of garlic raw or roasted
- ¼ - ½ teaspoon cumin if possible, use whole cumin seeds, toasted and ground
- ¼ teaspoon pepper or to taste
- 3 tablespoons ice water
Optional Toppings
- 2 tablespoons extra virgin olive oil
- 2 teaspoons za'atar
- ½ teaspoon marash or Aleppo pepper
- 1 - 2 tablespoons harissa
Instructions
- Pulse the garbanzo beans in the
food processor 10 - 15 times until partially mashed. - Add tahini, olive oil, preserve lemon and fresh lemon juice, preserved lemons, garlic, cumin and pepper to the food processor and continue to mix for 1 minute.
- Pour in ice water and continue mixing for an additional 3 - 5
minutes until smooth and creamy. Taste for seasoning and texture, adjust if necessary, and pulse to combine. - To serve, spread hummus in a serving bowl and top with olive oil, za’atar, marash pepper and harissa if you like. Serve with fresh pita, pita chips, and/or vegetables for dipping.
Notes
You can make this ahead and refrigerate. Straight out of the food processor is best but when I was recipe testing, I made several batches that went into the refrigerator and let's just say nobody complained when they ate it :-).
Nutrition
Serving: 1gCalories: 214kcalCarbohydrates: 22gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 329mgFiber: 5gSugar: 6g
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