Moroccan · Snack
Preserved Lemon Hummus Bowl
This Moroccan spin on hummus blends chickpeas with tahini, garlic and the salty tang of preserved lemon, then tops the swirled bowl with cumin-roasted chickpeas, harissa oil and herbs for a modern mezze centrepiece. The preserved lemon gives it an unmistakably Moroccan brightness beyond the usual lemon juice.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 6
- Level
- Easy
Ingredients
- 400 g cooked chickpeas (reserve some for topping)
- 3 tbsp tahini
- 1/2 preserved lemon, pulp removed, rind chopped
- 1 garlic clove
- Juice of 1 lemon
- 4 tbsp olive oil, plus more to serve
- 1/2 tsp cumin
- 1 tbsp harissa, mixed with 1 tbsp olive oil
- Chopped parsley and a pinch of paprika, to finish
- Warm bread, to serve
Method
- 1
Blend the base
Blitz most of the chickpeas with the tahini, preserved-lemon rind, garlic, lemon juice, olive oil and a splash of water until very smooth.
- 2
Adjust
Season with a little cumin and more water if needed for a silky texture; it should not need salt thanks to the preserved lemon.
- 3
Crisp the topping
Toss the reserved chickpeas with cumin and a little oil and fry or roast until crisp.
- 4
Serve
Spread the hummus in a bowl, swirl the harissa oil over, scatter the crisp chickpeas, parsley and paprika, and serve with warm bread.
Chef's tips
- Blend the hummus for a good couple of minutes with a splash of water for a really silky texture.
- Use only the rind of the preserved lemon and hold back on salt until you taste.
- Warm the chickpeas before blending for an even smoother, creamier hummus.
Frequently asked questions
How is this different from regular hummus?
The preserved lemon gives a deeper, salty-sour, distinctly Moroccan tang than fresh lemon alone, and the harissa oil and cumin chickpeas add warmth and a North African character.
Can I make it smoother?
For an ultra-smooth hummus, peel the chickpeas or use warm ones, and blend with a little of their cooking liquid and extra tahini until silky.