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 waterOptional 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 https://omgyummy.com/preserved-lemon-hummus/ for all the step by step photos and details