Adding a few preserved lemons to your hummus is a revelation, transforming the otherwise creamy hummus into a zesty sensation. Serve with crudities, crispy croutons or spread onto a wrap with roasted veggies and falafel.
Drain the chickpeas, reserving the 100ml of water. Place the chickpeas and water into a food processor with all the other ingredients except the preserved lemons.
On a chopping board with a knife, quarter the lemons and scrape the inner fruit out and discard. Then slice the rind and add to the food processor.
Blend until smooth, add salt to taste and more lemon juice if desired. Serve with crudités or toasted pitta.