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 reviewLemony hummus 5/5 I think this was even nicer than normal hummus. |
Ingredients
Printable π¨ shopping π list & π©βπ³ 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
Method
- Drain and rinse the soaked chickpeas.
- 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.
- Drain, rinse and allow to cool a little
- 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.
- 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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