Adding a few preserved lemons to your hummus is a revelation, transforming the otherwise creamy hummus into a zesty sensation. Serve with crudities, crispy croutons or spread onto a wrap with roasted veggies and falafel.

Ingredients

2 x 400g Can Chickpeas

100ml Chickpea Water

1 tbsp Cumin

1 Clove Garlic Grated

3 Beldi Preserved Lemons

25ml Verdemanda Extra Virgin Olive Oil 

3 tbsp Tahini

Juice of 1 Lemon

Ingredients

2 x 400g Can Chickpeas

100ml Chickpea Water

1 tbsp Cumin

1 Clove Garlic Grated

3 Beldi Preserved Lemons

25ml Verdemanda Extra Virgin Olive Oil 

3 tbsp Tahini

Juice of 1 Lemon

1

Drain the chickpeas, reserving the 100ml of water. Place the chickpeas and water into a food processor with all the other ingredients except the preserved lemons.

2

On a chopping board with a knife, quarter the lemons and scrape the inner fruit out and discard. Then slice the rind and add to the food processor.

3

Blend until smooth, add salt to taste and more lemon juice if desired. Serve with crudités or toasted pitta.

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