Preserved Lemon Pomegranate Molasses Hummus Food

SPICY HUMMUS

Steps:

• Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Place the hummus in a serving bowl and drizzle Sriracha over the top. Sprinkle with the pine nuts and a drizzle of olive oil.

PRESERVED LEMON HUMMUS

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.

PRESERVED LEMONS

Steps:

• Preheat the oven to 250 degrees F.
• Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.

PRESERVED LEMON POMEGRANATE MOLASSES HUMMUS RECIPE

Steps:

• 1. If a milder flavor is desired stir molasses and preserved lemons through the hummus, then top with pomegranates and a bit of olive oil.2. If you love the tang, keep all ingredients on top of hummus. Enjoy!