Total Time
10mins
Prep 5 mins
Cook 5 mins

I am a hummus fiend and I like coming up for new versions. I had a jar of preserved lemons in my fridge and decided to give my latest hummus recipe an extra Middle Eastern feel. I originally made this recipe for my vegetarian food blog at weekendcarnivore.com .

Ingredients Nutrition

Directions

  1. Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor.
  2. Blitz in short bursts, pushing the mixture down when needed until everything is combined.
  3. Add the chickpea juice and mix for a few more seconds. If you want it less thick you can always add more of the juice.
  4. Taste a bit and decide if you need to add any salt. If you do add the salt and pepper. If not, just the pepper and mix for a couple seconds.
  5. Roughly chop parsley and zest a lemon.
  6. Serve topped with the parsley and lemon.