Author Notes
After 40 years of making a wonderful and bare bones simple hummus, I became intrigued by preserved lemons. I first had them in Israel, at the home of a family who had come from North Africa. I remembered the experience for over 10 years before I felt ready to try making them. You pack them with salt and wait, and when they are ready, then what? I found great recipes and ideas on FOOD52, and then the thought of incorporating them into hummus grew on me. It's a natural marriage of kindred souls, ethnic companions -- and proved to be a happy union!
My tipping point recipe came from the New Zealand food magazine DISH, "Preserved Lemon Dressing," excellent in itself and full of hints that resulted in this recipe. —susan g
Test Kitchen Notes
This recipe is a really excellent twist on a standard hummus recipe. I have tried many varieties and it is tough to find flavored hummus that doesn't overwhelm. The lemon is pretty subtle in the recipe and without tahini, it tastes much more robustly of chickpeas which I loved. It is extremely quick and easy to throw together. If you prefer your hummus on the creamier side, I would suggest adding a touch of water at the end and processing it for a few minutes, otherwise it has a grainer and thicker texture. —Food52
Ingredients
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2
quarters preserved lemon, rinsed
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1
small onion
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2
large cloves garlic
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1 teaspoon
cumin powder
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.5 teaspoons
paprika
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.5 teaspoons
hot paprika (or omit, use 1 tsp paprika total)
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2 tablespoons
fresh lemon juice
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.25 cups
olive oil
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1.5 cups
cooked chick peas (or 1 can), drained
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Garnish options -- paprika, sumac, cilantro, drizzle of olive oil.
Directions
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Put all the ingredients in a food processor and blend until smooth.
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Garnish with sprinkled paprika or sumac, or chopped cilantro, and/or a drizzle of olive oil.
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