Hummus With Preserved Lemon And Sun-Dried Tomatoes Recipe

Name: Hummus With Preserved Lemon And Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dried chickpeas (garbanzo beans), 6 cups water, 1/2 cup sun-dried tomatoes, chopped, 1/4 cup tahini (sesame seed paste), and more.

Yes, Hummus With Preserved Lemon And Sun-Dried Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hummus With Preserved Lemon And Sun-Dried Tomatoes

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