Preserved lemons give hummus a deep undertone of lemony essence without acidity, and lemon juice imparts a bright, slightly sharp sensation. You can certainly serve the hummus without the spice swirl, but the spice swirl is kind of amazing, and addictive. Sometimes we double the amount because we want to keep spooning it on.
Yields 1¾ cups
Time: 20 minutes
1 (15-ounce) can chickpeas, drained and rinsed
¼ cup hot water
¼ cup tahini
1½ tablespoons preserved lemon peel (see Note)
1 tablespoon minced or pressed garlic
2 tablespoons fresh lemon juice
Dash of crushed red pepper flakes
½ teaspoon salt
2 tablespoons olive oil
1 tablespoon olive oil
1 teaspoon za’atar
¼ teaspoon paprika
To make the hummus, put the chickpeas in the bowl of a food processor. Add the hot water and whirl until fluffy. Add the tahini, preserved lemon, garlic, lemon juice, red pepper flakes, and salt, and whirl until smooth and creamy. While the processor is on, drizzle in the olive oil. Scrape the hummus into a serving bowl.
For the spice swirl, heat the olive oil, za’atar, and paprika in a small skillet. Simmer for about 1 minute. Swirl it into the hummus and add salt to taste.
The hummus will keep refrigerated for up to 5 days.
NOTE: We give directions for making preserved lemons here. To use them, rinse the lemon, remove the pulp and use only the peel. If you don’t have preserved lemons, add another tablespoon of lemon juice to the hummus.
A classic appetizer served with pita or crostini, it also pairs nicely with Quinoa Tabouli with Pomegranates and Pistachios or Cracked Freekeh with Dried Cherries and Almonds.