Preserved Lemon Hummus

by Becky
Published: Updated:

The best cooking comes from homegrown, high quality ingredients, but also from using proper techniques. Using dried chickpeas and cooking them yourself makes all the difference in an amazing homemade hummus. The chickpeas cook to perfection- which in this case means more soft than usual because you’ll be pureeing them. 

While you could use the store canned and pre-cooked chickpeas, I don’t recommend it. You want this to taste good right? 

I also highly recommend making your own tahini. It’s simply roasted sesame seeds and a bit of high quality oil made into a seed butter with a food processor or blender. I make big batches of it and keep it on hand for when I make hummus. Having homemade tahini isn’t as important as the homemade chickpeas but it definitely elevates the flavor to another level.

Preserved lemons are what sets this hummus apart from any other regular ol’ hummus. You can find my recipe for making them HERE. It takes about 3 weeks for them to ferment but once you have them they last in the refrigerator for 9 months!

When we have too many vegetables we don’t know what to do with I make this recipe on repeat.

Preserved Lemon Hummus

Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 6 voted )


To Cook the Chickpeas

  • 1.5 cups dried chickpeas
  • 3 cups water
  • Pinch baking soda
  • 1 teaspoon salt

To Make the Hummus

  • 3 heaping cups cooked chickpeas
  • ⅓-½ cup cooked chickpea liquid
  • 4 large garlic cloves (or 6 small)
  • ⅓ cup tahini
  • 3 preserved lemon quarters (¾ of a whole preserved lemon) Recipe to make preserved lemons can be found HERE
  • 2 Tablespoons Olive Oil plus more for the top
  • Salt and Pepper to Taste


To Cook Chickpeas

  1. Soak chickpeas in water overnight or use a quick soak method. Quick soak method means you boil water and pour it over the dried chickpeas and let sit for an hour.
  2. After the chickpeas have rehydrated drain the water and rinse them well.
  3. Cook the chickpeas using the pressure cooker or slow cooker instructions below. 
  4. Be sure to save the liquid from the cooked chickpeas!

If using a Pressure Cooker / InstantPot

  1. Put the hydrated chickpeas in the pressure cooker with 3 cups water, baking soda, and salt
  2. Cook on high pressure for 25 minutes
  3. Let naturally release pressure for 10 minutes and then quick pressure release.

If using a Slow Cooker / CrockPot

  1. Combine the hydrated chickpeas, 3 cups water, baking soda, and salt in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until chickpeas are very tender.

To Make the Hummus

  1. Toast the garlic skin-on in a cast iron or frying pan. This is done by cooking on medium heat for a minute or two. I turn the heat off after the first few minutes and let the radiant heat do the rest of the cooking. When it's finished it should be soft. Remove the papery skin off the garlic.
  2. While the garlic is cooling off, roughly chop up the preserved lemons.
  3. Combine the toasted garlic, preserved lemons and chickpeas in a food processor or blender and pulse a few times to chop everything up finely.
  4. Add in the chickpea cooking liquid, olive oil, and tahini. Process until very smooth.
  5. Add salt and pepper to taste. 
  6. Depending on the thickness of hummus you like, you may also want to add more of the cooked chickpea liquid.
  7. Place in a bowl and top with olive oil, a sprinkle of paprika, chopped herbs, and flaky salt.
  8. Serve and enjoy!

Please leave me a comment below if you have questions about this recipe. I’m new to recipe writing so I hope it is clear enough to understand 🙂

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