If you’re looking for that elusive hummus recipe with the perfect balance of flavors and just-right texture, check out this Preserved Lemon Hummus. This Middle Eastern-inspired recipe creates the creamiest homemade hummus with complex, layered flavors.

The Quest for the Perfect Hummus Recipe…

While hummus might seem simple, getting the perfect texture with the right balance of flavors is not as easy as it might seem. I spent years (and I mean years!) trying to find the perfect hummus recipe. The balance of tahini to lemon juice was off, it was too garlicky, too gritty, adding cumin just didn’t taste right…

Then one day I looked at the jar of preserved lemon on my counter, and it hit me. I decided to try adding preserved lemon to my hummus, and it gave the hummus an amazing, deep lemon flavor without being overly tart. I knew that sumac, with its lemony flavor, would be the perfect complement. With a little more trial and error to get the recipe just right, this Preserved Lemon Hummus was born.

How to Serve Preserved Lemon Hummus

This Preserved Lemon Hummus makes a beautiful presentation. Before serving, create a shallow well in the center with the back of a spoon and drizzle with extra virgin olive oil. Sprinkle additional sumac over the top – its deep burgundy color creates a striking contrast against the pale hummus. Serve with warm pita bread, fresh flatbread, or as part of a larger mezze spread.

Pairings

Warm pita bread triangles
Fresh homemade flatbread
Crisp raw vegetables (cucumber slices, carrot sticks, bell pepper strips)
Toasted pita chips
Grain-free seed crackers
As part of a mezze platter alongside:
- Falafel
- Tabbouleh
- Baba ganoush
- Marinated olives
- Stuffed grape leaves

Key Ingredients

Preserved Lemons

Lemons are preserved by packing them in salt, covering them with additional lemon juice, and allowing them to brine for about 4 weeks. This process softens the lemons so you can use the whole fruit, including the peel. It also produces an intense, deep flavor that is noticeably different from the taste of fresh lemons. You may be able to find preserved lemons in the specialty section of a grocery store or a Middle Eastern market, but they are also incredibly easy to make at home. Making your own will require some advanced planning, but a batch of preserved lemons will last a long time.

Sumac

Sumac is a bright red spice made by grinding sumac berries. It has a beautiful fruity, lemony flavor. It is another traditional ingredient in Middle Eastern cuisine, and one of my favorite spices. You can find it in specialty markets or order online from brands such as The Spice Way.

Chickpeas

Chickpeas are the heart of any hummus, and their texture is crucial for achieving that silky-smooth consistency. While canned chickpeas will work, home-cooked chickpeas produce the best results. They develop a tender, creamy texture and rich flavor that’s hard to match with canned beans. For perfectly cooked chickpeas that will make exceptionally smooth hummus, check out my guide to making super flavorful, creamy chickpeas. If you’re using canned chickpeas, try boiling them for an additional 10 to 15 minutes until they’re very soft.

Tahini

The quality of your tahini makes a significant difference in your hummus’s taste and texture. Look for tahini that is pale ivory in color – darker shades often indicate over-roasted sesame seeds, which can make your hummus bitter. Fresh tahini should have a loose, pourable consistency similar to natural peanut butter. While separation is normal (you’ll see a layer of oil on top), the tahini should easily stir back together. Choose brands that list only one ingredient: sesame seeds.

Recipe Details

Equipment

High-speed blender

Ingredients

2 Tbs Preserved lemon
2 tsp Brine from jar of preserved lemons
2 Tbs Fresh lemon juice
1 clove Garlic
½ cup Tahini
1 Tbs Extra virgin olive oil
½ cup Ice cold water (adjust amount to get desired texture)
2 cups Chickpeas
½ tsp Sumac

Instructions

Add preserved lemon, brine, fresh lemon juice, and garlic to a high-speed blender. Allow to sit for about five minutes.
Add tahini, olive oil, and water to the blender. Start blending slowly, then gradually increase the speed to medium. Continue blending until you have a smooth, light tahini cream.
Add chickpeas. Start blending slowly, then gradually increase the speed to high. Continue blending until the hummus is very smooth.
Place hummus in a container and stir in the sumac. Place hummus in the fridge for at least 30 minutes, or ideally overnight, to allow the flavors and texture to develop.

Tips for Perfect Preserved Lemon Hummus

Let It Rest: For the smoothest restaurant-style hummus, let it rest in the refrigerator. The texture becomes silkier and the flavors develop more fully. Give it at least 30 minutes, but overnight resting will give you the best results.

Equipment Matters: A high-speed blender is essential to get the smoothest hummus. While a food processor will get the job done, the texture will be grainier.

Prep Your Ingredients: Allow the garlic to sit in the lemon juice for about 5 minutes to mellow its bite and prevent it from overwhelming the other flavors.

Mind Your Salt: The preserved lemon and its brine add both flavor and the perfect amount of salt – no additional salt is needed in this recipe.

Perfect Your Base: Create a proper tahini cream base by whipping the tahini with the other ingredients until they are completely combined into a smooth, light cream before adding your chickpeas.

Make-Ahead and Storage

Make-Ahead Tips

This homemade hummus will continue to develop flavors as it sits, making it an excellent make-ahead dish for entertaining. Prepare it up to 2 days before serving for the best flavor development.

Storage Guidelines

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Not recommended as the texture can become grainy when thawed.

Serving Instructions

Remove from the refrigerator about 15 minutes before serving.

Substitutions

Sumac: If sumac is unavailable, use a combination of lemon zest and a pinch of paprika for color. Za’atar spice blend (which often contains sumac) can also work as a substitute.

Variations

Spicy Preserved Lemon Hummus: For a kick of heat, add a pinch of Aleppo pepper along with the sumac. For even more spice, blend in a teaspoon of harissa paste.

Roasted Garlic Preserved Lemon Hummus: Replace the raw garlic with 3-4 cloves of roasted garlic for a sweeter, mellower flavor that pairs beautifully with the preserved lemon.

Frequently Asked Questions

Q: Can I make this without preserved lemons?

A: While you can make hummus with fresh lemon juice, preserved lemons provide a unique depth of flavor that can’t be replicated. If you can’t find preserved lemons, I highly recommend making your own – they’re worth the wait!

Q: Why is my hummus not as smooth as restaurant hummus?

A: The key to ultra-smooth hummus lies in three factors: very soft chickpeas, properly emulsified tahini cream, and adequate blending time. Following the tips in this recipe will help you achieve that silky restaurant-style texture.

Q: Can I use a food processor instead of a blender?

A: Yes, but your hummus won’t be quite as smooth. If using a food processor, process for a longer time and you may need to add a bit more liquid to achieve a creamy consistency.