Hummus has become as ubiquitous as salsa on the dip table. I occasionally buy hummus, but it tends to be a little salty for my palate and remember — I failed organic chemistry in college — so I have no earthly idea what “Potassium Sorbate” is. Also, I am now a little suspicious of “Natural Flavors” after a Facebook posting about the use of beaver castoreum as a food additive (yes, I will eat raw oysters but no, I will not lick a beaver’s butt). So, I like to make my own hummus.

A few months ago, I visited this hole-in-wall middle eastern grocer/butcher looking for lamb ribs at my husband’s request (they were okay, but super gamey, and we won’t be barbecuing that cut again). I purchased this amazing condiment  — preserved lemon. They are whole lemons preserved in a salty brine. I guess you’d call them pickled? You take them out of the brine, rinse them, slice them in half or quarters, pull the pulp from the pith/rind, and then slice them smaller as needed for your recipe. Over the winter I had done some lovely oven braises of lamb shoulder with tomatoes and this preserved lemon. It adds a deep lemony flavor without adding acidity — really nice with the lamb.

So come warmer weather, the lemons are hanging out in the back of my fridge, and I decided to amp up my basic hummus preparation with these babies. OMG — just the right touch to take your hummus to the next level.

Hummus with Preserved Lemons

2 – 4 cloves of garlic, peeled
2 preserved lemons, rinsed, pulp discarded, sliced into smaller pieces
Two cans chickpeas (garbanzo beans), rinsed and drained, BUT reserve about 1/4 cup of the canning liquid
2 – 4 tablespoons tahini
2 – 4 tablespoons extra virgin olive oil
Kosher salt

Throw the garlic and lemon in the food processor and pulse until fine. I say 2 – 4 cloves of garlic because I like mine REALLY garlicky — others might like it a little milder.

Add the chickpeas and pulse until finely chopped but not mush (I like to keep some chickpea texture). Add 2 tablespoons each of the tahini and olive oil and whir around — adding tahini and/or olive oil until the desired texture. I say 2 – 4 tablespoons of tahini because it can vary in texture and you might need to add a little more or a little less to taste and preference. IF needed, add the canning liquid a tablespoon at a time to lighten up the texture.

Taste for seasoning. You may need a touch of kosher salt, but watch it, because the lemons add a fair amount of salt. Refrigerate until ready to use — the flavors will meld together after a few hours in the fridge.

Serve with sturdy dippers — like toasted pita chips, “scooper-style” tortilla chips, or thick pretzels.

7/10: Updated to add notes about canning liquid