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HUMMUS WITH FETA AND PRESERVED LEMON
We use homemade Preserved Lemons in this recipe, but you can also buy preserved lemons in many multi-cultural grocery stores if you don’t have any on hand. When you use preserved lemons, note that it’s the peel, not the pulp, that is used. This flavourful chickpea dip combines the lemon peel with mint, feta and kalamata olives.
Yield: Makes 3 cups.
July 02, 2019
HUMMUS WITH FETA AND PRESERVED LEMON
Ingredients
- 1 can (19 oz/540 mL) chickpeas, rinsed and drained
- 1 1/2 cups cubed feta cheese
- 1/3 cup fresh mint leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup yogurt
- 1 tbsp chopped peel from Preserved Lemons
- 2 cloves garlic, crushed
- 1/3 cup chopped pitted kalamata olives
- Olive oil*
- Whole kalamata olives*
Directions
- Place chickpeas, feta, mint, oil, yogurt, lemon peel and garlic in a food processor; process until smooth.
- Transfer to a bowl and stir in chopped olives. Transfer to a serving dish.
- Cover and refrigerate for at least 1 hour or up to 2 days. Drizzle with additional oil and top with whole olives. Serve with toasted pita wedges.
Nutritional analysis per 2 tbsp:
66 calories, 4.6 g fat, 2.6 g protein, 4 g carbohydrate, 1 g fibre, 202 mg sodium
*Ingredient not included in nutritional analysis.
PRESERVED LEMONS
Ingredients
- 2 lemons
- 1/3 cup pickling salt
- 1/2 cup fresh lemon juice
Yield: Makes 16 wedges.
Directions
- Cut each lemon lengthwise into 8 wedges. Pack wedges into a glass jar with a tight-fitting lid. Add salt and toss to coat.
- Pour lemon juice over lemons and salt. Cover jar and shake gently. The salt will not dissolve completely.
- Let lemons stand at room temperature for 7 days, shaking jar daily to redistribute lemons. Refrigerate for up to 1 month, shaking jar occasionally.