Hummus with Preserved Lemon and Sun-Dried Tomatoes

You can pick up jars of preserved lemon at Middle Eastern markets, or prepare our Quick Preserved Lemons (find the recipe at CookingLight.com). Be sure to use tahini made with toasted sesame seeds for the best flavor. Serve as a dip with pita bread.

Yield: 12 servings (serving size: 1/4 cup)

Ingredients

• 1  cup  dried chickpeas (garbanzo beans)
• 6  cups  water
• 1/2  cup  sun-dried tomatoes, chopped
• 1/4  cup  tahini (sesame seed paste)
• 1/4  cup  fresh lemon juice
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  freshly ground black pepper
• 2  garlic cloves, minced
• 2  tablespoons  diced preserved lemon, divided
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  extra-virgin olive oil

Preparation

1. Sort and wash chickpeas; place in a bowl. Cover chickpeas with water to 2 inches above chickpeas; cover and let stand 8 hours. Drain.

2. Combine chickpeas and 6 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 2 hours or until very tender. Drain in a colander over a bowl; reserve 2/3 cup cooking liquid.

3. Place tomatoes in a bowl; cover with boiling water. Cover and let stand 20 minutes or until tender; drain. Set aside 1 tablespoon tomatoes.

4. Combine chickpeas, reserved 2/3 cup cooking liquid, tahini, juice, salt, cumin, pepper, and garlic in a food processor; process until smooth.

5. Stir in tomatoes and 1 tablespoon preserved lemon. Spoon mixture onto a serving plate; spread to a 3/4-inch thickness. Sprinkle with reserved 1 tablespoon tomatoes, remaining 1 tablespoon preserved lemon, and parsley. Drizzle with oil.

Nutritional Information

Calories:

105 (41% from fat)

Fat:

5g (sat 0.6g,mono 2.1g,poly 1.8g)

Protein:

4.3g

Carbohydrate:

12.5g

Fiber:

3.2g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

229mg

Calcium:

29mg