Make Ahead

Preserved and Fresh Lemon Hummus

January 12, 2012
2 Ratings
  • Makes 1 pint (.5 litre)
Author Notes

After 40 years of making a wonderful and bare bones simple hummus, I became intrigued by preserved lemons. I first had them in Israel, at the home of a family who had come from North Africa. I remembered the experience for over 10 years before I felt ready to try making them. You pack them with salt and wait, and when they are ready, then what? I found great recipes and ideas on FOOD52, and then the thought of incorporating them into hummus grew on me. It's a natural marriage of kindred souls, ethnic companions -- and proved to be a happy union!
My tipping point recipe came from the New Zealand food magazine DISH, "Preserved Lemon Dressing," excellent in itself and full of hints that resulted in this recipe. —susan g

Test Kitchen Notes

This recipe is a really excellent twist on a standard hummus recipe. I have tried many varieties and it is tough to find flavored hummus that doesn't overwhelm. The lemon is pretty subtle in the recipe and without tahini, it tastes much more robustly of chickpeas which I loved. It is extremely quick and easy to throw together. If you prefer your hummus on the creamier side, I would suggest adding a touch of water at the end and processing it for a few minutes, otherwise it has a grainer and thicker texture. —Food52

What You'll Need
  • 2 quarters preserved lemon, rinsed
  • 1 small onion
  • 2 large cloves garlic
  • 1 teaspoon cumin powder
  • .5 teaspoons paprika
  • .5 teaspoons hot paprika (or omit, use 1 tsp paprika total)
  • 2 tablespoons fresh lemon juice
  • .25 cups olive oil
  • 1.5 cups cooked chick peas (or 1 can), drained
  • Garnish options -- paprika, sumac, cilantro, drizzle of olive oil.
  1. Put all the ingredients in a food processor and blend until smooth.
  2. Garnish with sprinkled paprika or sumac, or chopped cilantro, and/or a drizzle of olive oil.

See what other Food52ers are saying.

  • cook4fun
  • susan g
    susan g
  • creamtea
  • eternalgradstudent

6 Reviews

cook4fun January 8, 2014
What a treat to find this recipe. I've just prepared my first jar of preserved lemons. So I've got a few weeks wait. But now I know what the first recipe will be that I'll make with my lemons. Thank you for this great idea.
susan G. January 8, 2014
Enjoy your lemons!
eternalgradstudent August 11, 2012
OMG! I think all my hummus will now have preserved lemons added. I didn't follow the recipe exactly (out of onions, used all spicy paprika), but this is incredible - creamy, spicy, lemony, perfect!!
Pegeen February 26, 2012
This sounds so delicious! Always looking for ways to use up the preserved lemons. Thank you for posting it!
susan G. February 3, 2012
When I make this, I use both the rind and the pulp of the lemons (be sure all the seeds are removed), so it's a little looser than the tester found it to be. Thanks so much for the comments!
creamtea February 2, 2012
Love the idea of adding preserved lemon to hummus!