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Garam Masala and Preserved Lemon Hummus

Garam Masala and Preserved Lemon Hummus

A great variation on a classic: Garam Masala and Preserved Lemon Hummus!

Course Appetiser
Cuisine Middle-Eastern
Prep Time 10 minutes
Total Time 10 minutes


  • 400 gms – 15 oz chickpeas drained and rinsed
  • 3 cloves garlic
  • 3 tbsp lemon juice
  • ¼ cup extra virgin olive oil
  • 1 tbsp tahini
  • ¾ tsp salt
  • ¼ preserved lemon flesh and skin, rinsed and chopped
  • ½ teaspoon garam masala
  • 2 tbsp water
  • More extra virgin olive oil to drizzle on the top
  • Sesame seeds to decorate


  1. Rinse the canned chickpeas under running water and put them in an electric mixer together with the water, garlic, lemon juice, chopped preserved lemon, a ¼ cup of extra virgin olive oil, tahini, ½ tsp of garam masala and ¾ tsp of salt. Blend well until smooth.
  2. Transfer it into a serving bowl, drizzle with a dash of extra virgin olive oil and sprinkle with a little more garam masala and sesame seeds.
  3. Serve with some home-made tortilla chips.