Hummus with Preserved Lemon

MAKES 1½ CUPS

Over time, the juice in which preserved lemons have been sitting becomes a thick gel with a lot of citrus notes and a hint of saltiness. This gel, along with the lemon pulp and peel, becomes the perfect base for hummus.

• 1 1⁄2 cups cooked chickpeas, rinsed (1⁄4 pound dried or a 15-ounce can)
• Juice of 1 lemon6 tablespoons tahini
• 1⁄2 cup preserved lemon, gel, peel, and pulp included 1 garlic clove, peeled and smashed
• Pinch of smoked paprika, plus extra for serving
• 3 tablespoons extra virgin olive oil, plus extra for serving
• Slivered fresh mint, for serving

In the bowl of a food processor, combine the chickpeas, lemon juice, tahini, preserved lemon, garlic, and paprika. With the motor running, drizzle in the olive oil. Process 2 to 3 minutes, until smooth and airy. Taste and adjust the seasonings.

Serve at room temperature, drizzled with a bit of olive oil. top with smoked paprika and fresh mint.