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.

Joan Nathan
Recipe by Cooking Light

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Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
12 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

105 calories; calories from fat 41%; fat 5g; saturated fat 0.6g; mono fat 2.1g; poly fat 1.8g; protein 4.3g; carbohydrates 12.5g; fiber 3.2g; cholesterolmg; iron 1.5mg; sodium 229mg; calcium 29mg.