Preserved Lemon Hummus

Name: Preserved Lemon Hummus
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 can chickpeas (14 ounce); 0.25 cup tahini; 3 garlic cloves; 2 preserved lemons; 3 tbsp reserved chickpea juice; fresh ground pepper; sea salt; fresh parsley and lemon zest

Chickpeas, preserved lemons and tahini come together in this Moroccan dip, made without cooking. It's finished with parsley and lemon.

10 min · Serves 4 · Easy

Ingredients

1 canchickpeas (14 ounce), drained but the liquid reserved
60 mltahini
3 garlic cloves
2 preserved lemons, including the pulp, roughly chopped
3 tbspreserved chickpea juice
fresh ground pepper, to taste
sea salt, to taste, if required
fresh parsley and lemon zest, to garnish

Method

Start cooking mode

Time: Prep 5 min · Cook 5 min · 10 min total
Difficulty: easy

1
Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor. Blitz in short bursts, pushing the mixture down when needed until everything is combined.
2
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.
3
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.
4
Roughly chop parsley and zest a lemon. Serve topped with the parsley and lemon.