Preserved lemon hummus

This variation on the standard hummus recipe is the best I have ever tasted, so I have added it separately so it can be easily replicated.

Preserved lemon hummus

Hummus, served!
Servings:	Serves 4
Calories per serving:	483
Ready in:	1 day, 1 hour, 15 minutes
Prep. time:	1 day, 15 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

Best recipe review Lemony hummus 5/5 I think this was even nicer than normal hummus. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500 g (1 lb 2 oz) dried chickpeas
• 1 preserved lemon, flesh removed, roughly chopped
• 3 ladles of preserved lemon juice
• 1 bulb of garlic, peeled
• 600 ml (1 pint) olive oil

Mise en place

• Soak the dried chickpeas for 24 hours in cold water, refresh a few times if you can.

Method

1. Drain and rinse the soaked chickpeas.
2. Add to a large pan, cover with water - do not add any salt, otherwise the peas will not absorb the water properly. Bring to the boil and simmer for 1 hour or until softened. They may take a little longer depending on size and age.
3. Drain, rinse and allow to cool a little
4. Add to a food processor with everything but the olive oil. Blend to a paste, then as if making mayonnaise, gradually drizzle in the olive oil with the motor running.
5. Adjust the consistency by adding a little cold water if too thick.

• 

  Blending the hummus

• 

  500g of cooked chickpeas

Serving suggestions

Serve with crispbread or pittas.

See also

• A basic hummus recipe using a blender
• A selection of simple ways to vary your hummus intake!
• Hummus with sundried tomatoes
• Hummus with preserved lemons
• Hummus made in a Thermomix
• Another Thermomix hummus recipe
• A melted cheese and hummus bake
• A blog post on the health benefits of hummus + 8 recipes from Jen Reviews (NZ)
• A quick hummus recipe from the Beeb
• Wikipedia hummus article

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