This recipe for the Middle Eastern classic spread comes from Market Hall Executive Chef Scott Miller. It includes instructions for making your hummus come out perfectly creamy plus Chef Scott’s ideas for spiking it up with spice, zing, and heat.
Preserved lemon adds a bright pucker of winter citrus. Harissa—the North African condiment of chiles, tomato, and spices—adds the depth of heat. At Market Hall, harissa is made in house, but high-quality jarred options like Villa Jerada and New York Shuk are going to be just as good. Keep in mind that some harissa already contains preserved lemon, so adjust the lemon juice in the recipe to your taste.
- 1/2 cup tahini
- 4 tablespoons fresh lemon juice
- 1 clove garlic, minced
- One 15-ounce can chickpeas, drained
- 4 tablespoons extra virgin olive oil, plus more for serving
- 1 teaspoon parsley leaves, chopped
- 2 tablespoons harissa
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2–4 tablespoons cold water
- 1/4 preserved lemon, minced
Combine the tahini and lemon juice in the bowl of a food processor and process for 30 seconds. Scrape down the sides of the bowl and then process for 30 seconds more.
Add the garlic, chickpeas, extra-virgin olive oil, parsley, harissa, salt, and pepper and blend until you have a thick, uniform paste. With the blender running, add 2 tablespoons of water. Stop to scrape the sides of the bowl and check the consistency—the goal is smooth and creamy, similar to mayonnaise. If it is too thick, continue to blend and add water, one tablespoon at a time, until you’ve reached the desired consistency.
Add the preserved lemon and pulse the blender one or two times, until just incorporated. Taste and adjust seasonings as needed. If not using straight away, store it covered in the fridge. Take it out of the fridge at least 30 minutes before serving, transfer to a serving bowl, and drizzle with more olive oil to serve.