Preserved Lemon Hummus Recipes

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PRESERVED LEMON HUMMUS



Preserved Lemon Hummus image

The best cooking comes from homegrown, high quality ingredients, but also from using proper techniques. Using dried chickpeas and cooking them yourself...

Provided by theseasonalhomestead

Categories     Any Season

Number Of Ingredients 13

To Cook the Chickpeas
1.5 cups dried chickpeas
3 cups water
Pinch baking soda
1 teaspoon salt
To Make the Hummus
3 heaping cups cooked chickpeas
⅓-½ cup cooked chickpea liquid
4 large garlic cloves (or 6 small)
⅓ cup tahini
3 preserved lemon quarters (¾ of a whole preserved lemon) Recipe to make preserved lemons can be found HERE
2 Tablespoons Olive Oil plus more for the top
Salt and Pepper to Taste

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!

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

PRESERVED LEMON HUMMUS



Preserved Lemon Hummus image

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

1 (14 ounce) can chickpeas, drained but the liquid reserved
1/4 cup tahini
3 garlic cloves
2 preserved lemons, including the pulp, roughly chopped
3 tablespoons reserved chickpea juice
fresh ground pepper, to taste
sea salt, to taste, if required
fresh parsley and lemon zest, to garnish

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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