Preserved Lemon Hummus
93kcal
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
Equipment
Method
- 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.
Nutrition
Calories93kcalCarbohydrates3gProtein2gFat9gSaturated Fat1gSodium95mgPotassium66mgFiber1gSugar1gVitamin A124IUVitamin C3mgCalcium22mgIron1mg