In response to an email, we received this flavorful recipe for hummus with preserved lemons and pickled jalapeños from customer and friend Emily. In 2019 she and her husband Ang traveled to Tunisia following recommendations from SOUKRA founder Pauline. Read about their travels here and here.
HUMMUS WITH PRESERVED LEMONS
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
Blend all together in food processor until smooth.
Chop some additional, decorative jalapenos to top before serving.