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

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Prep Time: 40

Cook Time: 20

Total Time: 1

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:

Calories: 93kcal

Equipment

Ingredients

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

US Customary - Metric

Instructions

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.