Remember a few weeks ago when we made Preserved Lemons?

It was quite fun…. and satisfying!

They’ve been brewing in my refrigerator ever since and I couldn’t wait to make something lemony and fabulous with them.  I wanted to utilize them with something quick and easy, so I decided to make a delicious hummus dip.  We get together with friends and family so much during these summer months, that any kind of dip is a hit around here.  

After opening up the undisturbed jar, I got an instant whiff of tart lemon.  But nothing overpowering.  The juice that the lemons have been marinating in is thick with a hint of saltiness.  Just the right combination for a hummus base!

Of course, lemon and garlic are like best friends, so I added some cloves of roasted garlic to the combo to send it into another whole dimension of flavor!  

Raise your hand if your mouth is watering yet!

Dig out a nice half of a lemon from the jar and separate the pulp from the rind.  We are only using the rind for this recipe, so you can discard the pulp.

Chop the rind, it should be very soft at this point.

And add to a food processor.  Add in the garbanzo beans, roasted garlic and preserved lemon rind.  Pulse to combine

Add the olive oil, tahini and preserved lemon juice.  Run the processor for about a minute on high to thoroughly combine

Garnish with a platter of crudite or any other dipping assistant you prefer!

Adding a bit of chiffonade mint and lemon zest adds to the appeal and flavor.

Enjoy!

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