Preserved Lemon Hummus

My hummus obsession continues…

This time I’ve created a spicy, smoky delight. It’s perfect for snacking or spreading on sandwiches.

Preserved Lemon Hummus

A collision of flavor creates the perfect snack
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Course: Snack
Cuisine: Mediterranean
Keyword: anoldiebutafoodie, basking ridge, bernardsville, chester, chick peas, cumin, far hills, Kalamata olives, mendham, morris county, morristown, new recipe, olive oil, peapack-gladstone, Preserved lemons, smoked paprika, somerset county, somerville, tahini
Servings: 12
Calories: 93kcal


  • 2 15.5 oz cans chick peas
  • 1/2 cup kalamata olives
  • 2 preserved lemons chopped and seeded
  • 4 cloves garlic
  • 1/2 cup tahini
  • 2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/3 cup fresh lemon juice
  • 1 tsp crushed red pepper
  • 2 tbsp cold water
  • 2 tbsp olive oil


  • Rinse chick peas
  • Add just enough water to cover chick peas. Boil for 20 minutes
  • Drain chick peas and peel under cold running water. I usually have two bowls on either side of the strainer. One for peels and one for the chick peas
  • Peel garlic
  • Quarter the preserved lemons and remove any seeds
  • In the food processor, add the garlic and the preserved lemon
  • Add 1 tablespoon of olive oil and pulse until the lemon is broken down a bit
  • Add the kalamata olives
  • Add the chick peas and pulse. Add water as needed for easier blending
  • Add the tahini and the second tablespoon of olive oil and blend
  • Add the lemon juice and the cumin, smoked paprika and crushed red pepper. Scrape the sides and blend again until fully mixed
  • Chill for at least one hour before serving. Top with a smoked paprika and a splash of olive oil when serving.


Calories: 93kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 95mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Let us know how it was!