Preserved Lemon Hummus

I love a garlicky, lemony hummus or is that hommus?  Or even houmous?  Dunno but I like to eat it.  I have made many a hummus, adding different herbs and spices, or some lime instead of lemon.  (I have to say my very fave is a medieval hummus that is made with lots of green herbs.)

But here we have a recipe by Cherie Hausler from A Plant-Based Farmhouse, which uses preserved lemon.  As I usually have a jar of my homemade lemons in the fridge, I happily decided to make this version.  In fact, I preserved some Meyer lemons with mountain pepperberries recently, and they turned a beautiful pink!

I also made tomato relish, which I handed over to my mate Chainsaw Newton, along with some of my other homemade condiments in return for a fabulous artwork of his.  See Gelato Bob below :-)  I have quite the collection of Bob's!  (Or is that Bobs?)  The things you can do with a chainsaw and a wee bit of fire.  

great with crackers or crudités

Gelato Bob by Chainsaw Newton

Makes about 400g./14 oz

ingredients:

40 mL/1.25 oz lemon juice

60g./2 big oz tahini

250g./9 oz chickpeas, tinned or cooked up by your sweet self

30 mL/1 oz EV olive oil, plus more for drizzling

30 mL/1 oz water

1 Preserved Lemon quarter, plus 40 mL/1.25 oz of the brine

2 large garlic cloves, peeled

a pinch or 2 of sea salt, if needed

1-2 Tbs toasted and/or black sesame seeds, to sprinkle over the top

Method:

Into a blender or food processor, you add the lemon juice and tahini and let it rip - 'till whipped and creamy', says Cherie

Then you chuck in the other ingredients, and keep blitzing till smooth

Scoop into a bowl, and throw on some EV olive oil, and some sesame seeds if you fancy

Eat with crackers, or crudités, or whatever you like

Notes:

Cherie doesn't say if you use the complete lemon quarter, or just the skin so do what you like; I usually take out most of the flesh

I added quite a bit of the lemon, as I like my hummus tangy!

in they go

and blitz!

grab those crackers!

my homemade lemons

which turned pink!

c. Sherry M.