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Hummus with Preserved Lemon and Sun-Dried Tomatoes

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 12 servings (serving size: 1/4 cup)
You can pick up jars of preserved lemon at Middle Eastern markets, or prepare our Quick Preserved Lemons (find the recipe at CookingLight.com). Be sure to use tahini made with toasted sesame seeds for the best flavor. Serve as a dip with pita bread.

Ingredients

  • 1 cup dried chickpeas (garbanzo beans)
  • 6 cups water
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup tahini (sesame seed paste)
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 tablespoons diced preserved lemon, divided
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil

Nutrition Information

  • calories 105
  • caloriesfromfat 41 %
  • fat 5 g
  • satfat 0.6 g
  • monofat 2.1 g
  • polyfat 1.8 g
  • protein 4.3 g
  • carbohydrate 12.5 g
  • fiber 3.2 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 229 mg
  • calcium 29 mg

How to Make It

  1. Sort and wash chickpeas; place in a bowl. Cover chickpeas with water to 2 inches above chickpeas; cover and let stand 8 hours. Drain.

  2. Combine chickpeas and 6 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 2 hours or until very tender. Drain in a colander over a bowl; reserve 2/3 cup cooking liquid.

  3. Place tomatoes in a bowl; cover with boiling water. Cover and let stand 20 minutes or until tender; drain. Set aside 1 tablespoon tomatoes.

  4. Combine chickpeas, reserved 2/3 cup cooking liquid, tahini, juice, salt, cumin, pepper, and garlic in a food processor; process until smooth.

  5. Stir in tomatoes and 1 tablespoon preserved lemon. Spoon mixture onto a serving plate; spread to a 3/4-inch thickness. Sprinkle with reserved 1 tablespoon tomatoes, remaining 1 tablespoon preserved lemon, and parsley. Drizzle with oil.