Hummus with Preserved Lemons and Ras el Hanout Recipe

Hummus with Preserved Lemons and Ras el Hanout Notes

Isn’t hummus great? So easy to make, so fast, and everyone loves it. But do you ever get tired of the same old type of hummus? A lot of people don’t realize it, but the basic recipe for hummus (tahini and chickpeas), is just the jumping-off point into a world of different combinations! Different beans (black, kidney, pea, lentil, etc.) and different spices mean you never have to make the same hummus twice!

In this hummus, I've used preserved lemons for their tart, salty tang. I also used Ras el Hanout, that spice mix that’s all the rage on "Top Chef" and with all the other superchefs these days, for its smoky, earthy elements. So let your imagination run free! Enjoy!

  • 1 rinsed and roughly chopped preserved lemon*
  • 1/2 cup sesame tahini
  • 2 tablespoons miso paste
  • 4 cloves peeled garlic
  • 1/4 teaspoon, or more to taste, Urfa pepper
  • 1 tablespoon Ras el Hanout
  • 4 tablespoons olive oil
  • 1 16-ounce can chickpeas (liquid reserved)
Serves / Yields

makes about 2 cups

Preparation Instructions

Combine all ingredients in food processor, process until smooth. Add more chickpea liquid if necessary to get to a silky consistency.

Helpful Hints

*Note: rinsing the lemon is very important. If you don’t rinse the lemon, your hummus will be excessively salty.

Quick Shopping List

Preserved Lemons, Organic
7 ounce glass jar
Urfa Biber Turkish Chile Pepper
In a glass jar
In a 1/2 cup glass shaker jar, net wt 2 oz
Ras El Hanout
In a glass jar
1/2 cup shaker jar, net wt. 2 oz.

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Anthony R. Said:

Preserved Lemons, Home made of course, are worth their weight in Gold. Make some with this Recipe to start you on your way.

Make it Again? Anthony R. would make this recipe again.