This quick, easy dip is loaded with flavor from the preserved lemons. Sure to be a hit at your next gathering or enjoyed as a snack or light lunch.
Back in early June, I shared a recipe for making Preserved Lemons. A very easy and quick recipe to make, but it takes about 6 weeks before they are completely preserved and ready to use. This hummus is the first recipe I am sharing. It was worth the wait.
Yield: 10

Preserved Lemon Hummus
This quick, easy dip is loaded with flavor from the preserved lemons.
Prep time: 5 MinTotal time: 5 Min
Ingredients
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1/3 c. tahini
- 1 T. olive oil
- 1 T. brine from preserved lemons
- juice of 1 fresh lemon
- 1/2 of a preserved lemon, seeded, rinsed, coarsely chopped
- 3 cloves garlic
- 1/2 t. cumin
- 3-4 grinds of black pepper
- 3 T. ice water
Instructions
- Place the beans into a food processor and pulse about 10 times.
- Add the tahini, olive oil, brine, lemon juice, preserved lemons, garlic, cumin, and pepper. Process until well combined.
- Pour in the ice water and continue to process until smooth and creamy.
Notes
Adapted from a recipe found at OMG! Yummy
Nutrition Facts
Calories
103Fat (grams)
7 gSat. Fat (grams)
1 gCarbs (grams)
9 gFiber (grams)
3 gNet carbs
6 gSugar (grams)
0 gProtein (grams)
4 gSodium (milligrams)
129 mgCholesterol (grams)
0 mgProperty of A Day in the Life on the Farm
This sounds like a hummus my husband would love. I have to keep the recipe. He is quite a fan of preserved pickled lemon and has made his own on occasion.
ReplyDeleteLet me know how he likes it Judee.
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