Lemon Hummus using Preserved Lemons

By OralW

Ingredients

• (14 ounce) can chickpeas, drained but the liquid reserved
• 1 ⁄4 cup tahini
• 3 garlic cloves
• 2 preserved lemons, including the pulp, roughly chopped
• 3 tablespoons reserved chickpea juice
• fresh ground pepper, to taste
• sea salt, to taste, if required
• fresh parsley and lemon zest, to garnish

Details

Servings 4
Preparation time 5mins
Cooking time 10mins
Adapted from food.com

Preparation

Step 1

1. Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor.
2. Blitz in short bursts, pushing the mixture down when needed until everything is combined.
3. Add the chickpea juice and mix for a few more seconds. If you want it less thick you can always add more of the juice.
4.Taste a bit and decide if you need to add any salt. If you do add the salt and pepper. If not, just the pepper and mix for a couple seconds.
5. Roughly chop parsley and zest a lemon.

Serve topped with the parsley and lemon.