preserved lemon hummus
ingredients
all
1 can chickpeas
about 15 ounces, rinsed and drained
1/3 cup lemon juice
2 tbsp preserved lemon
chopped
3 tbsp tahini
2 cloves garlic
finely minced
2 tbsp olive oil
kosher salt
1 tbsp olive oil
1 tbsp parsley
paprika
preserved lemon
cookware
We like both hummus and preserved lemons, so when we learned that we could enjoy them together, we made this recipe immediately. Adapted from a recipe posted on SF Gate, passed on to us from our friend Lisa Wist.
1
In the food processor, combine the chickpeas, lemon juice, preserved lemon, tahini, and garlic. Purée until smooth.
2
Add olive oil to thin out the hummus. Pulse to combine, then add salt to taste.
3
Transfer the hummus to a serving bowl. Garnish with olive oil, parsley, paprika, and preserved lemon.
source: SF Gate