Since making preserved lemons a few weeks ago, they have become my ultimate kitchen staple. From salads and pastas to open toasts and sandwiches, they elevate every dish. My latest experiment was blending them into hummus, and the result is absolutely delicious.
Ingredients:
- 240g cooked chickpeas
- 1 clove of garlic, peeled
- 1 tablespoon tahini
- 3 tablespoons olive oil
- A pinch of cumin powder and black pepper
- 1/2 teaspoon dried oregano
- 1/4 preserved lemon
- 1 lemon, juice
- Few tablespoons ice-cold water
Steps:
1.If using canned chickpeas, drain and rinse them first, then boil for 10 minutes.
2.Then drain them and add them I a food processor, along with the remaining ingredients and blend.
3.While blending, add bit by bit the ice-cold water and continue blending until you get a really smooth consistency.
4.Taste and adjust the seasoning to your preference.
Enjoy!
Notes:
*By boiling canned chickpeas, we are breaking down the starches and pectin, making them incredibly tender.
*Blending ice water into the mix forces the fats and liquids to bind together, plus it makes your hummus light and fluffy.
*I'm not adding any salt, as the preserved lemons are quite salty. However, you can rinse them before you use them and then taste to see if you need to add more salt.
*Store it in an air-tight container in the fridge for up to 3-4 days.
*Serve with crackers, carrot sticks or as a base for your veggie bowls, I like to serve it with bulgur and roasted veggies.
*You can add some finely chopped preserved lemon pieces on top before you serve.