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Roasted Garlic Preserved Lemon Hummus

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Roasted Garlic Preserved Lemon Hummus —a delicious Mediterranean chickpea spread made with tahini, roasted garlic, and preserved lemons.

roasted garlic preserved lemon hummus in a bowl

This Roasted Garlic Preserved Lemon Hummus is amazing. It’s creamy, savory, and citrusy all at the same time. The roasted garlic adds the right amount of mellow garlicky flavor that doesn’t overpower. But it’s the preserved lemons for me. The salty brininess of preserved lemons adds major flavor to the hummus and the juice of fresh lemon just brightens it up. So good.

What are preserved lemons?

preserved lemons in a bowl

Preserved lemons are lemons that are preserved in a liquid brine. So, basically pickled lemons. The lemonade are stored in a jar with salt for an extended period of time. They are used in a lot of North African, Indian, and Middle Eastern dishes and can be found in those respective retail markets. You can also purchase preserve lemons in Mediterranean grocery stores which is where I found mine.

How to use preserved lemons in recipes

preserved lemons on a cutting board

The pulp and seed are generally discarded and the skin is used in recipes. To remove the pulp, run a spoon or knife between the pulp and skin. It’s fine if some pulp remains. The seeds must be discarded.

Preserved lemon hummus ingredients

chickpeas in a bowl

Chickpeas
Roasted garlic– I use about one head of roasted garlic. This is not interchangeable with fresh garlic! Check out my tutorial on Roasted Garlic for instruction.
Preserved lemons
Lemon
Olive oil
Tahini
Kosher salt
Water

Instructions

preserved lemon hummus ingredients in a food processor

Add the ingredients to a food processor or blender.

hummus in a food processor

Pulse until smooth. Add more water for smoother texture.

Tips for making great hummus

hummus in a nutribullet cup
  • For ultra-smooth hummus use a Nutribullet blender. A good food processor will make a smooth hummus but for the creamiest, smoothest hummus, use a Nutribullet (affil link).
  • Use good ingredients. Fresh ingredients go without saying but quality olive oil and tahini will make a quality hummus.

Serving suggestions

roasted garlic preserved lemon hummus in a bowl

Serve this preserved lemon hummus with a fresh batch of Naan Flatbread, crudités, or as a spread in on a sandwich or wrap.

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roasted garlic preserved lemon hummus in a bowl
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Roasted Garlic Preserved Lemon Hummus

Print Recipe
Roasted Garlic Preserved Lemon Hummus—a delicious Mediterranean chickpea spread made with tahini, roasted garlic, and preserved lemons.
Prep Time:10 mins
Total Time:10 mins

Ingredients

  • 15 oz chickpeas drained and rinsed
  • 10 roasted garlic cloves see notes
  • 2 preserved lemons skin only
  • 1 lemon juiced about 6 tbsp
  • c olive oil
  • ¼ c tahini
  • ¼ c water more or less depending on desired consistency
  • ½ tsp kosher salt or to taste
  • parsley and paprika to garnish

Instructions

  • Add all of the ingredients to a blender and pulse until smooth. You may choose to add more water for a creamier texture or less for a thicker dip.
  • Top with a drizzle of olive oil and serve at room temp or cold with a fresh batch of naan!

Notes

Her is a helpful tutorial on how to roast garlic in the oven

Nutrition

Serving: 0g | Calories: 178kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 121mg | Potassium: 185mg | Fiber: 3g | Sugar: 2g | Iron: 1.7mg
Course: Appetizer, Dip
Cuisine: Middle Eastern
Keyword: cashew butter, chickpeas, hummus, preserved lemons
Servings: 10 servings
Calories: 178kcal
Author: Ty

3 Comments

  1. Hi there,
    Preserved lemons are actually preserved in salted lemon juice and are easy to make. Cut lemons (I use Meyer lemons) into six segments, pack them with salt into a jar (I usually coat each segment with cooking salt, then add more salt into the jar) and fill to top with lemon juice. I put a quarter stick of cinnamon, some chilli flakes and a small bay leaf into the jar and seal. For the first week I’ll shake the jar and tip it upside down, then I leave in a cool dark place for two or three months before I use.

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