Preserved Lemon Hummus Recipes

PRESERVED LEMON HUMMUS

Steps:

• Instructions To Cook Chickpeas Soak chickpeas in water overnight or use a quick soak method. Quick soak method means you boil water and pour it over the dried chickpeas and let sit for an hour. After the chickpeas have rehydrated drain the water and rinse them well. Cook the chickpeas using the pressure cooker or slow cooker instructions below. Be sure to save the liquid from the cooked chickpeas! If using a Pressure Cooker / InstantPot Put the hydrated chickpeas in the pressure cooker with 3 cups water, baking soda, and salt Cook on high pressure for 25 minutes Let naturally release pressure for 10 minutes and then quick pressure release. If using a Slow Cooker / CrockPot Combine the hydrated chickpeas, 3 cups water, baking soda, and salt in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until chickpeas are very tender. To Make the Hummus Toast the garlic skin-on in a cast iron or frying pan. This is done by cooking on medium heat for a minute or two. I turn the heat off after the first few minutes and let the radiant heat do the rest of the cooking. When it's finished it should be soft. Remove the papery skin off the garlic. While the garlic is cooling off, roughly chop up the preserved lemons. Combine the toasted garlic, preserved lemons and chickpeas in a food processor or blender and pulse a few times to chop everything up finely. Add in the chickpea cooking liquid, olive oil, and tahini. Process until very smooth. Add salt and pepper to taste. Depending on the thickness of hummus you like, you may also want to add more of the cooked chickpea liquid. Place in a bowl and top with olive oil, a sprinkle of paprika, chopped herbs, and flaky salt. Serve and enjoy!

PRESERVED LEMON HUMMUS

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.

PRESERVED LEMONS

Steps:

• Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
• To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

LEMONY HUMMUS

Steps:

• Process garlic in a food processor until minced. Add the chickpeas, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges and vegetables.