Description
Velvety soft navy beans are blended into a satisfying hummus flavored with tangy preserved lemon peel. Enjoy this vegan and gluten free hummus as a dip or spread it on a sandwich or some sweet potato toast!
Ingredients
Units
Scale
- 1 can navy beans, rinsed & drained (about 1 1/2 cups)
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 3–4 wedges of preserved lemon
- 1/3 cup tahini
- 1/4 to 1/2 cups water as needed to thin
- optional garnishes: olive oil, microgreens, and hemp seeds
Instructions
Remove the flesh of the lemon from the peels and discard it, then rinse the peels. Add these to your blender or food processor along with the beans, garlic powder, salt, tahini, and 1/4 cup of water. Blend until smooth. If the hummus seems too thick, add a bit more water and blend again.
Garnish with olive oil, microgreens, and hemp seeds before serving if you like.
Store your hummus in an airtight container in your fridge and enjoy within a week.
Notes
- Serving suggestion: Serve the hummus on pieces of sweet potato toast topped them with local micro greens & hemp seeds. To make sweet potato toast, slice sweet potatoes lengthwise no thicker than a quarter of an inch, then toast them in your toaster for 2-3 toast cycles.
- You can make your own preserved lemons (check out this post from the archives) or you can buy it at well stocked grocery stores or Middle Eastern grocery stores. If you can’t make or source any preserved lemons, feel free to use the zest and juice of a lemon instead and increase the salt to about 1/2 tsp.
- Prep Time: 5 minutes
- Category: dip