Hummus with Preserved Lemon and Sun-Dried Tomatoes
12 servings (serving size: 1/4 cup)
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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
How to Make It
Sort and wash chickpeas; place in a bowl. Cover chickpeas with water to 2 inches above chickpeas; cover and let stand 8 hours. Drain.
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.
Place tomatoes in a bowl; cover with boiling water. Cover and let stand 20 minutes or until tender; drain. Set aside 1 tablespoon tomatoes.
Combine chickpeas, reserved 2/3 cup cooking liquid, tahini, juice, salt, cumin, pepper, and garlic in a food processor; process until smooth.
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.