PRESERVED LEMON HUMMUS
The best cooking comes from homegrown, high quality ingredients, but also from using proper techniques. Using dried chickpeas and cooking them yourself...
Provided by theseasonalhomestead
Categories Any Season
Number Of Ingredients 13
Steps:
- Instructions To Cook Chickpeas Soak chickpeas in water overnight or use a quick soak method. Quick soak method means you boil water and pour it over the dried chickpeas and let sit for an hour. After the chickpeas have rehydrated drain the water and rinse them well. Cook the chickpeas using the pressure cooker or slow cooker instructions below. Be sure to save the liquid from the cooked chickpeas! If using a Pressure Cooker / InstantPot Put the hydrated chickpeas in the pressure cooker with 3 cups water, baking soda, and salt Cook on high pressure for 25 minutes Let naturally release pressure for 10 minutes and then quick pressure release. If using a Slow Cooker / CrockPot Combine the hydrated chickpeas, 3 cups water, baking soda, and salt in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until chickpeas are very tender. To Make the Hummus Toast the garlic skin-on in a cast iron or frying pan. This is done by cooking on medium heat for a minute or two. I turn the heat off after the first few minutes and let the radiant heat do the rest of the cooking. When it's finished it should be soft. Remove the papery skin off the garlic. While the garlic is cooling off, roughly chop up the preserved lemons. Combine the toasted garlic, preserved lemons and chickpeas in a food processor or blender and pulse a few times to chop everything up finely. Add in the chickpea cooking liquid, olive oil, and tahini. Process until very smooth. Add salt and pepper to taste. Depending on the thickness of hummus you like, you may also want to add more of the cooked chickpea liquid. Place in a bowl and top with olive oil, a sprinkle of paprika, chopped herbs, and flaky salt. Serve and enjoy!
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
PRESERVED LEMON HUMMUS
I am a hummus fiend and I like coming up for new versions. I had a jar of preserved lemons in my fridge and decided to give my latest hummus recipe an extra Middle Eastern feel. I originally made this recipe for my vegetarian food blog at weekendcarnivore.com .
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor.
- Blitz in short bursts, pushing the mixture down when needed until everything is combined.
- Add the chickpea juice and mix for a few more seconds. If you want it less thick you can always add more of the juice.
- Taste a bit and decide if you need to add any salt. If you do add the salt and pepper. If not, just the pepper and mix for a couple seconds.
- Roughly chop parsley and zest a lemon.
- Serve topped with the parsley and lemon.
Nutrition Facts : Calories 206.9, Fat 8.3, SaturatedFat 1.1, Sodium 308.2, Carbohydrate 27.1, Fiber 5.8, Protein 7.7
LEMONY HUMMUS
I love the nutty flavor tahini adds to hummus, but it's high in fat. I modified a traditional recipe, slashing the fat while keeping that tahini kick. -Josephine Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- Process garlic in a food processor until minced. Add the chickpeas, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges and vegetables.
Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 192mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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