Lemony Hummus

Remember the preserved lemons I made a while back?  Well if you made them with me they should be ready now.  And if you’re wondering what to do with them and if you are a fan of hummus, you should give this a try.

All you need are:

1/3 cup olive oil

2/3 cup tahini (grab the one that says it’s made from roasted sesame seeds, it has more flavor)

2 large lemons worth of juice

black pepper

30 ozs of canned garbanzo beans drained and rinsed

1 preserved lemon (4 quarters if you made it my way) 1/2 of them rinsed to remove the excess salt

4 garlic cloves crushed or minced

a pinch or two of cayenne more if you like it spicy

Simply add all ingredients to a blender or food processor and mix until it is smooth in consistency and everything is well combined.  Taste for seasoning and adjust accordingly.

Enjoy with pita chips, cut up vegetables, on sandwiches and in wraps, or even with your fingers or a spoon.