Preserved Lemon Hummus

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 I originally made this recipe for my vegetarian food blog at weekendcarnivore.com .

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1 (14 ounce) can chickpeas, drained but the liquid reserved
• 1⁄4 cup tahini
• 3  garlic cloves
• 2  preserved lemons, including the pulp, roughly chopped
• 3  tablespoons  reserved chickpea  juice
•  fresh ground pepper, to taste
•  sea salt, to taste, if required
•  fresh parsley and lemon zest, to garnish

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.