Preserved Lemon Hummus


 Prep Time : 10 Minutes | Cook Time : 0 Minutes | Total Time : 10 Minutes | Difficulty : Easy

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Hello my lovelies! Once you make your own hummus you will never go back to store bought. We make hummus every week and use it for meals and snacks. We are a two person household so we only need a small batch, and I don’t have the time or patience to cook chickpeas from scratch. This quick one-can recipe is the perfect amount for a meal or appetizer. Hummus is best when it’s fresh but I doubt you will have any leftovers to worry about! Try and find a good brand of chickpeas that are canned in water without added salt so you can control the salt yourself. As I am obviously obsessed with lemon, this is our favourite at home but you should experiment with flavours as much as you like.

Ok so the instructions are hardly a recipe. Everything goes in and gets blitzed.

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I like my hummus very soft and smooth, almost fluffy so I blend a bit longer. Do short bursts until you reach the consistency you like. If you find the hummus is still too thick to blend properly, add a little more water a tablespoon at a time. The best appliance I have found for this is the “bullet-style” smoothie blender, although food processors and stick blenders also work. The stick blender will require a little more time and some scraping down of ingredients as it get’s going.

We often have this hummus with flatbread as part of a meal, or as the sauce on a pizza with a more middle eastern vibe. Top with something crunchy, something sweet and always olive oil. We like chopped toasted almonds, golden raisins and toasted pumpkin seeds.

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Scoop and slather to your heart’s content.

Preserved Lemon Hummus


Prep Time : 10 mins | Cook Time : 0 mins | Total Time : 10 mins | Difficulty : Easy | Makes : approx. 1 and 1/2 cups

Creamy aromatic hummus that’s a breeze to throw together.

Ingredients:

  • 1 can chickpeas (in water not brine)
  • 3 tablespoons tahini
  • 3 tablespoons good olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons water plus extra in case
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • minced garlic or garlic powder to taste
  • 2 teaspoons of finely diced preserved lemon peel (a 1 by 2 inch piece)

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Food processor or blender or smoothie maker (Nutribullet kind) or stick blender

Directions:

Ok so the instructions are hardly a recipe. Everything goes in and gets blitzed. I like my hummus very soft and smooth, almost fluffy so I blend a bit longer. Do short bursts until you reach the consistency you like. If you find the hummus is still too thick to blend properly, add a little more water a tablespoon at a time.

We often have this hummus with flatbread as part of a meal, or as the sauce on a pizza with a more middle eastern vibe. Top with something crunchy, something sweet and always olive oil. We like chopped toasted almonds, golden raisins and toasted pumpkin seeds.

Cook’s Notes:

  • Add salt sparingly as there is already salt in the preserved lemon. If you can only get chickpeas in brine, rinse them thoroughly and don’t add any salt until you have blended and tasted the hummus.

 – This hummus is best the day it is made, but will last for 3-4 days in the refrigerator – 

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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