I have no idea why I don’t eat this daily. It’s probably my favorite hummus. I first gather all of my ingredients in a bowl to taste and adjust seasoning before blending. Preserved lemon brine is my preferred way to salt the dish as it adds such great flavor. As opposed to adding more water I add more tahina. I have typically seen that people add more water which I think can dilute flavor so I focus on being heavy handed with the tahina.
Add all ingredients to a large bowl and gently mix. Taste and adjust seasoning, then transfer to a blender (I use a Vitamix), and process until smooth with just a few flecks of serrano and cilantro. The hue should be a soft avocado green.
Salad
In a large bowl combine the chopped vegetables, preserved lemon brine (or fresh lemon juice plus salt), olive oil, and sumac. Taste and adjust.
To serve
Add hummus to a plate, top with the salad, then sprinkle a bit more sumac on top.
Recipe Note
Recipe Notes:
* Drain the liquid from the beans or reserve the aquafaba (chickpea cooking liquid) for another use such a meringues or vegan whipped cream, vegan mayo or spicy mayo.
