Preserved lemon hummus

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Preserved lemon hummus
Preserved lemon hummus

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Lemony hummus


I think this was even nicer than normal hummus.

Paul R Smith
Hummus, served!
Servings:Serves 4
Calories per serving:483
Ready in:1 day, 1 hour, 15 minutes
Prep. time:1 day, 15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:17th January 2013

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


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

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


  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

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