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Hummus with Preserved Lemons and Ras el Hanout

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!

Yield: makes about 2 cups

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Hummus with Preserved Lemons and Ras el Hanout Recipe

Ingredients
Preparation Instructions

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

Yield: makes about 2 cups
Helpful Hints

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

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2 Comments

anthony r

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

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sheeba

I really love to see this brilliant post and this dish looks so delicious.
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