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Houmous with preserved lemon and sesame seeds
Serves 4 Starters and mains
Ingredients
- 225g dried chickpeas, soaked overnight and drained
- ½ onion, sliced
- 2 sprigs flat-leaf parsley
- 3tbsp tahini paste
- juice 1 lemon
- flatbreads, to serve
For the topping
- 1 preserved lemon (around 75g)
- 100g cucumber, finely sliced
- 3tbsp extra virgin olive oil
- 2tbsp toasted sesame seeds
Method
Place the chickpeas in a large saucepan with a lid and cover with plenty of water, at least 10cm above the chickpeas. Bring to the boil, skimming off any white foam. Reduce to a simmer, add the onion and parsley, partially cover and simmer for 11/2 hours, until the chickpeas are very tender.
Drain the chickpeas, reserving the liquid and onion and discarding the parsley, and place in a food processor or blender. Place the tahini in a small bowl and whisk with 75ml of the reserved cooking liquid until smooth. Add the lemon juice and whisk again.
Add the tahini and lemon mixture to the chickpeas and purée until smooth, adding a little extra cooking liquid if necessary. Season to taste, then spread over a large plate. Chop the preserved lemon, including the flesh and rind, and sprinkle over the plate of houmous.
Top with the finely sliced cucumber, a sprinkling of sea salt and the extra virgin olive oil. Finally, scatter with the toasted sesame seeds and serve alongside the flatbreads.
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