A Healthy Dip

garbanzo and preserved lemon dip

Garbanzo and Preserved Lemon Dip

I really enjoy a good hummus. But more often than not it is served a bit too oily or garlicky for me. Of course the olive oil makes it taste very rich and silky. But if I want to taste olive oil I can just drink it out of the bottle. And the over-garlicky pandemic sponsored by the the Food Network has become just too much to bear. It is a bit disingenuous to think that if we add more salt, oil, and garlic to a recipe it is going to be appealing to the taste buds. What ever happened to subtlety in cooking?

While on our preserved-lemon jag, I came up with the idea of using garbanzo beans and preserved lemon to create a tasty but more healthy spread than the usual hummus. (I am not condemning hummus.) To me it has a lighter, brighter flavor while still featuring the beans. You can add one clove of garlic, or none, and still come out with a pretty close interpretation to the original concept; something to dip your pita bread into while watching the news after work. I used it in place of mayonnaise on a sandwich one day and the idea of an all-purpose spread came to mind.

So as not to be confused with hummus, the recipe does call for some changes. including, preserved lemon, cumin, cilantro, and a hot pepper. You have to watch the amount of salt you use, the preserved lemon is quite salty. If you want to cut back on the oil I found that some chicken or vegetable broth can substitute for some of the olive oil. And, of course, the garlic is optional.

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