Preserved lemon and caper hummus
Joanne Weir — an award-winning chef, tv host and cooking instructor best known for her PBS series — is the inspiration behind this recipe. A master of Mediterranean food, Joanne whipped up this creamy, zesty (and addictively delicious) hummus in her home kitchen with her favorite pantry staples, as well as a splash of herbs from her patio garden. Preserved lemon and preserved lemon juice add a salty zing, while the herbs freshen it up. Her trick for a smooth consistency is to add a little water to help get the ingredients going in the food processor.
MAKES 3 CUPS
2 15-ounce cans garbanzo beans, drained and rinsed
½ cup fresh flat-leaf parsley leaves, loosely packed
¼ cup minced fresh chives
¼ cup preserved lemon rind, chopped
1 garlic clove, minced
½ teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
2 tablespoons tahini paste
1 tablespoon preserved lemon juice
⅓ cup fresh lemon juice
½ cup water
2 teaspoons kosher salt, to taste
3 tablespoons capers, drained
1/4 teaspoon sumac
Place all the ingredients, minus the capers and sumac, in a food processor and blend until smooth. Taste and add more salt, if necessary.
Transfer to a bowl, garnish with the capers and sumac, and serve with pita chips, toasted bread or crackers.