Preserved Lemon Hummus

A preserved lemon hummus makes an awful lot of sense. The preserved lemon skins (never the pith) add the needed intense lemony-ness and saltiness to the bland chickpeas. Tahini pulls it all together. We forfeit the usual spices (cayenne, cumin, za’tar) and reach into the deep salt-citrus for this one. By all means, add chopped parsley if you wish. Or a sprinkle of sumac. Now we have a base of something delicious to layer up!

2 cans of chickpeas, drained

3 Tbsp aquafaba from the drained chickpeas

4 cloves of garlic

1 – 2 preserved lemons, roughly chopped

1 tsp salt

1/4 cup + 2 Tbsp tahini

3 ice blocks

¼ cup olive oil or sunflower oil

Add the chickpeas, aquafaba, garlic, preserved lemon and salt to the bowl of a food processor.

Process until this mixture is quite evenly smooth.  Add the tahini and the ice blocks and blend to make the hummus even smoother.  With the motor running, drizzle in the olive oil.

Add the hummus to a shallow bowl.  Make a puddle in the hummus with the back of a dessert spoon and drizzle over some olive oil, sprinkle some sumac and serve.