Preserved Lemon & Mint Hummus is fresh, tasty and delightfully healthy. Lively citrus and herb flavours make this a morish snack, lunch or party nibble.
I really do have a love-hate relationship with hummus. I hate the regular store-bought greyish-beige stuff but I adore homemade hummus. For me, food has to be visually appealing before I allow it to pass my lips. In the case of hummus, adding a touch of colour and a few chunks to the blend goes along way. That’s perhaps why I much prefer homemade since I can leave a little texture in the mix and boost the flavour and hue with a few extra add ins.
My additions of choice today are preserved lemon and fresh mint.
That preserved lemon adds a sublime and intense citrus flavour to the hummus whilst the mint adds herbaceous freshness and a subtle speckle of colour throughout the mix. The result is a healthy yet enticing bowl of savoury, zesty, herby, textured goodness.
I used store bought preserved lemons but if you want to have a go at making your own then head over to The Daring Gourmet for a recipe. It’s very straightforward, involves just four ingredients (if you count water) and the result will grace your store cupboard shelves for weeks to come.
I like my hummus fairly thick, making it perfect to use in sandwiches or to spread on crostini. But the recipe below can be adapted to make this Preserved Lemon & Mint Hummus looser, smoother and creamier in texture. Serve it alongside breadsticks, crudities and tortilla chips.
Let’s get dipping and scooping.
- 1 Preserved lemon (approx 3.5 cm/ 1 1/2 inches diameter)
- 1 x 400g/ 14 oz can Chickpeas (drain but reserve the liquid)
- 2 1/2 tbsp Olive oil
- 2 tbsp Tahini
- 1/4 - 1/2 tsp Salt (according to taste)
- 20g Fresh mint
- Black pepper (to taste)
- Olive oil
- 1 Sprig mint
- Rinse the lemon and pat dry with kitchen towel. Slice into quarters and remove any pips
- Remove the mint leaves from the stalks
- Put the lemon, chickpeas, oil, tahini, mint leaves and 1/4 tsp salt into a food processor and blend until desired consistency is reached, adding a little reserved liquid from the chickpeas as necessary
- Taste and season with extra salt and black pepper as required
- Serve in a bowl with a fresh mint sprig and a drizzle of olive oil
This hummus is best eaten fresh since the mint leaves discolour over time.
Not into preserved lemons? My bright and cheerful Healthy Beetroot Hummus might be more to your taste. Plus you’ll find me ranting about my aversion to the pure beige variety at great length. You’re very welcome.