Preserved lemon hummus

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Blending the hummus

500g of cooked chickpeas

This variation on the standard hummus recipe is the best I have ever tasted, so I have added it separately so it can be easliy replicated.

Ingredients

• 500 g (1 lb 2 oz) dried chickpeas
• 1 preserved lemon, flesh removed, roughly chopped
• 3 ladles of preserved lemon juice
• 1 bulb of garlic, peeled
• 600 ml (1 pint) olive oil

Mise en place

• Soak the dried chickpeas for 24 hours in cold water, refresh a few times if you can.

Method

1. Drain and rinse the soaked chickpeas.
2. Add to a large pan, cover with water - do not add any salt, otherwise the peas will not absorb the water properly. Bring to the boil and simmer for 1 hour or until softened. They may take a little longer depending on size and age.
3. Drain, rinse and allow to cool a little
4. Add to a food processor with everything but the olive oil. Blend to a paste, then as if making mayonnaise, gradually drizzle in the olive oil with the motor running.
5. Adjust the consistency by adding a little cold water if too thick.

Serving suggestions

Serve with crispbread or pittas.

See also

• Houmous variations
• Hummus recipe
• Sundried tomato hummus
• http://en.wikipedia.org/wiki/Hummus
• http://www.bbc.co.uk/food/recipes/quickhummousandolive_71473