Preserved Lemon Hummus

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.

You can find preserved lemons at your grocer or specialty store for immediate results, but then, do try making your own.  This was my first recipe with those I preserved.  Last night I made a simple pasta that was to die for....stay tuned for that recipe.

Yield: 10

Author: Wendy Klik

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

1. Place the beans into a food processor and pulse about 10 times.
2. Add the tahini, olive oil, brine, lemon juice, preserved lemons, garlic, cumin, and pepper. Process until well combined.
3. 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

103

Fat (grams)

7 g

Sat. Fat (grams)

1 g

Carbs (grams)

9 g

Fiber (grams)

3 g

Net carbs

6 g

Sugar (grams)

0 g

Protein (grams)

4 g

Sodium (milligrams)

129 mg

Cholesterol (grams)

0 mg

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