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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

Featured Ingredients

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The name of this blend translates to “top of the shop.” Loaded with saffron and extra cardamom this Ras El Hanout spice is one of the... Size Options
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Hummus with Preserved Lemons and Ras el Hanout Recipe

  • 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)
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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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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.


LOVE! LOVE! LOVE! I'm spoiled! Can never go back to store bought!


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

Uma Rai Bangalore

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Hummus with Preserved Lemons and Ras el Hanout Recipe
This is good recipe. However, canned beans are a bit tasteless.
To make this recipe excellent, soak dried garbanzo beans, also a.k.a. chickpeas overnight, but no longer than 23 hours. For soaking, have water cover about 3 inches above the beans. The, rinse with cold water and cook on the stove top or pressure cook for quick results. Cool. Continue with the above recipe in a Cuisinart. Add 4-5 ice cubes for a creamy, silky hummus and it's okay to use the water from the cooked beans when a little more liquid is needed. Fabulous!