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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I am a hummus fiend and I like coming up for new versions. I had a jar of preserved lemons in my fridge and decided to give my latest hummus recipe an extra Middle Eastern feel. I originally made this recipe for my vegetarian food blog . Ingredients:
1 (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 |
Directions:
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.
6. Serve topped with the parsley and lemon.
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