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List of ingredients for Preserved lemon hummus

* 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

* Drain and rinse the soaked Chickpeas.
* 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.
* Drain, rinse and allow to cool a little
* 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.
* Adjust the consistency by adding a little cold water if too thick.


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