Name: Preserved Lemon & Serrano Hummus with Sumac Salad
Yield: 4
Ingredients: 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; Maldon salt; 1/2 - 3/4 cup tahina; 1/2 cup ice cold water; Red onion; Cucumber; Sweet peppers; Preserved lemon brine; 1/2 - 1 cup of good olive oil; Sumac

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.

Preserved Lemon & Serrano Hummus with Sumac Salad

Author: Reader Karin Ellis
Servings: 4
Category: Appetizer

Ingredients

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
Maldon salt
1/2 - 3/4 cup tahina
1/2 cup ice cold water
Red onion
Cucumber
Sweet peppers
Preserved lemon brine
1/2 - 1 cup of good olive oil
Sumac

Directions

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.