Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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 Be sure to use tahini made with toasted sesame seeds for the best flavor. Serve as a dip with pita bread.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Ratings & Reviews

katiebakes's Review

June 19, 2010
This hummus is fabulous! I omitted cumin, which would have ruined it, and used oil-packed sun-dried tomatoes (if using, blot well). This is now my hummus recipe. The preserved lemons make it.

winegirl308's Review

December 21, 2008
Good Hummus, makes lots - would be great for a party. It was overkill to make the preserved lemons to only use a tiny bit.