Remember a few weeks ago when we made Preserved Lemons?

It was quite fun…. and satisfying!

They’ve been brewing in my refrigerator ever since and I couldn’t wait to make something lemony and fabulous with them. I wanted to utilize them with something quick and easy, so I decided to make a delicious hummus dip. We get together with friends and family so much during these summer months, that any kind of dip is a hit around here.  

After opening up the undisturbed jar, I got an instant whiff of tart lemon. But nothing overpowering. The juice that the lemons have been marinating in is thick with a hint of saltiness. Just the right combination for a hummus base!

Of course, lemon and garlic are like best friends, so I added some cloves of roasted garlic to the combo to send it into another whole dimension of flavor!  

Raise your hand if your mouth is watering yet!

Dig out a nice half of a lemon from the jar and separate the pulp from the rind. We are only using the rind for this recipe, so you can discard the pulp.

Chop the rind; it should be very soft at this point.

And add to a food processor. Add in the garbanzo beans, roasted garlic, and preserved lemon rind. Pulse to combine.

Add the olive oil, tahini, and preserved lemon juice. Run the processor for about a minute on high to thoroughly combine.

Garnish with a platter of crudité or any other dipping assistant you prefer!

Adding a bit of chiffonade mint and lemon zest adds to the appeal and flavor.

Enjoy!

Preserved Lemon Hummus

Susan the CA Grown Mom

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Course Appetizer, Snack

Cuisine American

Ingredients

  

• 7 cloves garlic
• 1 can garbanzo beans
• 1/2 preserved lemon, pulp removed and rind roughly chopped
• 2 tbsp. preserved lemon juice
• 1 tbsp. tahini
• 1/4 cup olive oil
• mint leaves
• lemon zest

Instructions

 

• Preheat oven to 400 degrees. Peel garlic and place in a piece of foil. Drizzle with olive oil and cover loosely. Place in oven and roast for 30 minutes. Cool.
• Drain and rinse beans. Add to food processor. Add roasted garlic and lemon rind. Pulse for 10 seconds.
• As the processor is running, slowly add the tahini, olive oil and lemon juice. Mix until thoroughly combined.
• Transfer to a serving dish and top with mint leaves and lemon zest.

Keyword garbanzo beans, garlic, Hummus, lemon, mint, olive oil

Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

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