Preserved Lemon Hummus

Hummus all day, every day! For us, hummus is a staple in our household. Whether using it as a condiment on our breakfast egg sandwiches, as a dip for pita/vegetables/falafel, or in a loaded vegetable wrap for lunch, we have found that one cannot go wrong with having the healthy pureed chickpea spread on hand. We took the liberty of adjusting the traditional recipe by adding some Semillon wine and our local Boonville Piment d'Ville basque chile spice. The result is a slightly savory and sweet hummus for your enjoyment!


1 1/2 cups cooked chickpeas (1/4 lb dried) rinsed (or a 15-oz can)

Juice of 1 lemon

1/4 preserved lemon with pulp + rind, plus pulp of 1/4 preserved lemon rind removed  (see our recipe for preserved lemons) 

6 tbsp tahini

1-2 garlic clove, diced

3+ tbsp olive oil

Pinch of Piment d'Ville, or your favorite savory chile spice

Splash of Foursight Semillon wine

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In a food processor combine the chickpeas, lemon juice, preserved lemon, tahini, garlic, and chile pepper. Drizzle in the olive oil slowly and process for 1 to 2 minutes until partially blended. Add a splash of Semillon. Continue to process for 1 to 2 minutes until creamy. Taste and adjust seasonings. When finished, sprinkle some more chile and drizzle a bit of olive oil on the top. Preferred serving is at room temperature. Yields about 2 cups.

Photo credit: Courtney DeGraff