No active participants at this time. User will appear here as they join the Chef’s Table.
Preserved Lemon Hummus

Preserved Lemon Hummus

Preserved 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.


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


Pulse the garbanzo beans in thefood 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 - 5minutes 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.

Head to for all the step by step photos and details

recipes icon View Recipe

Beth Lee and Sarah Marshall go head-to-head in round one of Munchie Madness over Dips

Show full description