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1 can (15.5 ounces) chickpeas, drained*
Juice of 1 freshly squeezed lemon
Preserved lemon brine (or more lemon juice plus some salt)
Handful of fresh cilantro
1/2 chopped serrano pepper (or more if you like it hot)
1/2 cup extra-virgin olive oil
1/2 - 3/4 cup tahina
1/2 cup ice cold water
Preserved lemon brine
1/2 - 1 cup of good olive oil
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.
In a large bowl combine the chopped vegetables, preserved lemon brine (or fresh lemon juice plus salt), olive oil, and sumac. Taste and adjust.
Add hummus to a plate, top with the salad, then sprinkle a bit more sumac on top.
* 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.