Hummus with Preserved Lemon and Sun-Dried Tomatoes

Hummus with Preserved Lemon and Sun-Dried Tomatoes
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon ground cumin
  • ½ teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly ground black pepper
  • ½ cup sun-dried tomatoes, chopped
  • + 17 more ingredients
    • ½ cup sun-dried tomatoes, chopped
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh parsley
    • 2 tablespoons diced preserved lemon, divided
    • 2 garlic cloves, minced
    • 2 tablespoons diced preserved lemon, divided
    • 1 cup dried chickpeas (garbanzo beans)
    • 2 garlic cloves, minced
    • ½ teaspoon salt
    • 1 cup dried chickpeas (garbanzo beans)
    • ½ teaspoon salt
    • ¼ cup fresh lemon juice
    • ¼ cup fresh lemon juice
    • 6 cups water
    • ¼ cup tahini (sesame seed paste)
    • 6 cups water
    • ¼ cup tahini (sesame seed paste)

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 bow...

View full recipe at My Recipes

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