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 I originally made this recipe for my vegetarian food blog at weekendcarnivore.com .
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor.
- Blitz in short bursts, pushing the mixture down when needed until everything is combined.
- 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.
- 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.
- Roughly chop parsley and zest a lemon.
- Serve topped with the parsley and lemon.
Nutrition Facts : Calories 206.9, Fat 8.3, SaturatedFat 1.1, Sodium 308.2, Carbohydrate 27.1, Fiber 5.8, Protein 7.7
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