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Garbanzo and Preserved Lemon 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 with too much oil and too much garlic. I wanted to create something lighter and preserve the flavor of the beans. In this case I used preserved lemon to create a flavor contrast and added a bit of spice and herbs to round out the taste. You can vary the oil content by substituting some broth. And unlike hummus, the garlic is optional.

1 can garbanzo beans, drained and rinsed
1/4 preserved lemon, roughly chopped
2 teaspoons ground cumin
1 hot pepper (serrano, calabrese, or jalapeno) roughly chopped
2 tablespoons cilantro, roughly chopped
1 clove garlic (optional)
1/4 cup extra virgin olive oil (or use a bit less and substitute some broth)
freshly ground black pepper, to taste
kosher salt, to taste

In a food processor combine the beans, lemon, cumin, hot pepper, cilantro and garlic. Process until the beans are roughly chopped. Using a spatula, push the mixture to the bottom of the food processor. Slowly add the olive oil while processing the mixture again until the mixture becomes paste-like but soft enough to fall away from the sides of the processor bowl. Taste for salt and pepper and adjust accordingly. The lemon is quite salty. Save the salting until the very end.