Hummus with preserved lemon & coriander

  • 1 cup chickpeas
  • 2 cloves garlic, peeled and chopped
  • 1/4 segment of preserved lemon, sliced
  • 1 tbsp coriander seeds
  • 1 tbsp rubbed oregano
  • 1 small chili, chopped
  • 1 tbsp paprika
  • Extra virgin olive oil
  1. Soak chickpeas overnight.
  2. Drain soaking water, boil in fresh water until tender (~2 hours).
  3. Blend all ingredients except paprika and olive oil, adding some of the chickpea cooking water and a little olive oil until hummus consistency is acheived.
  4. Spoon into bowl, drizzle with paprika and olive oil.
  5. Serve with warm bread.

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