Hummus may not be Tunisian, but Les Moulins Mahjoub’s preserved lemons bring a bright, distinctly North African twist to this Middle Eastern classic. Customer and friend Emily shared this recipe with us. In 2019, she and her husband, Ang, explored the country following recommendations from Soukra founder Pauline, and returned home inspired to cook with the flavors they discovered.
Bright, creamy, and full of bold flavor, this hummus has become one of our favorite ways to enjoy preserved lemons—as a dip with warm pita, spread on sandwiches, or served alongside fresh vegetables.
HUMMUS WITH PRESERVED LEMONS
INGREDIENTS
15 oz. can (425g) of chickpeas, drained
4 garlic cloves, chopped
2 small preserved lemons (or 1 large preserved lemon), chopped
50 to 100ml of good olive oil
3 tablespoons of tahini
30g pickled jalapeños
PREPARATION
Blend all together in food processor until smooth.
Chop some additional, decorative jalapenos to top before serving.
One of our favorite ways to discover Tunisian pantry staples is to incorporate them into familiar recipes. Harissa and preserved lemons bring unexpected depth to classic hummus while remaining true to their North African roots.
