Sprouted Hummus with Smoked Paprika and Preserved Lemons

mountainfeed.com

Casey

I'm a home chef living in Orinda, California.

subheading: EQUIPMENT:

high-speed blender

good kitchen knife and clean cutting surface

subheading: INGREDIENTS:

2 cups sprouted cooked garbanzo beans (canned is ok too, if you are in a hurry)

½ cup tahini

½ cup olive oil

2 or more cloves peeled garlic

Rind from 1 whole preserved lemon

1 Tbs brine from preserved lemons

juice of 2 fresh lemons

2 tsp smoked paprika, plus more to sprinkle on top

1 tsp cumin, plus more to sprinkle on top

1 tsp salt (can be half smoked salt, if desired

1 tsp ground pepper

optional: Up to 2 TBS cooking liquid from cooked beans, or water

2 sprigs parsley and/or fennel greens, minced fine

In this recipe, some of the salt and acid needed to give zing to the staid garbanzo comes from the salt-cured preserved lemons. The smoked paprika adds an earthy, crimson note to the dish, and the preserved lemon rind adds a depth of lemon essence not found in mere ordinary, mortal hummus. Add another garlic clove, if you really love garlic. Use smoked salt, if you really love smoke. The seasons twist together in this recipe, a braid of harvests from different times of year, summer and fall and winter and spring; dried pepper, cured lemon, dry beans soaked in spring water. In this recipe, some of the salt and acid needed to give zing to the staid garbanzo comes from the salt-cured preserved lemons. The smoked paprika adds an earthy, crimson note to the dish, and the preserved lemon rind adds a depth of lemon essence not found in mere ordinary, mortal hummus. Add another garlic clove, if you really love garlic. Use smoked salt, if you really love smoke. The seasons twist together in this recipe, a braid of harvests from different times of year, summer and fall and winter and spring; dried pepper, cured lemon, dry beans soaked in spring water.

Directions at mountainfeed.com

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