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Has anyone ever added a preserved lemon to hummus?
- Thread starter marilynfl
- Start date
heather_in_sf
Well-known member
I love preserved lemons, I just finished my second jar!
You remove the pulp with a spoon and then chop them finely. They have a rich and complex lemon flavor with the salt, some are packaged with a chile so those have a bite of spice. I would try it sometime, puree the rind first with the chickpeas and taste before adding additional salt. When I cook with them I still end up adding a bit of salt. My latest fun way to use them is minced and tossed with foaming butter to pour over blanched asparagus. So divine...
You remove the pulp with a spoon and then chop them finely. They have a rich and complex lemon flavor with the salt, some are packaged with a chile so those have a bite of spice. I would try it sometime, puree the rind first with the chickpeas and taste before adding additional salt. When I cook with them I still end up adding a bit of salt. My latest fun way to use them is minced and tossed with foaming butter to pour over blanched asparagus. So divine...
Don't be scared of them Marilyn. I'm assuming you have never
used them? They aren't salty, just very lemony. At least the ones I make aren't. You usually just use the rind and I think finely diced they would be delicious. I'm sure John would love it at least. He loves the things cause he loves lemon. One of the most important ingredients in hummus is lemon anyway so why not? Try dicing the rind and tossing on your green salad. Really fresh way to jazz up a regular salad. I just made a dressing using them that was just fantastic drizzled on steamed asparagus. I have several recipes that use them that we love. One is an Israeli couscous and butternut squash with the rind diced.
used them? They aren't salty, just very lemony. At least the ones I make aren't. You usually just use the rind and I think finely diced they would be delicious. I'm sure John would love it at least. He loves the things cause he loves lemon. One of the most important ingredients in hummus is lemon anyway so why not? Try dicing the rind and tossing on your green salad. Really fresh way to jazz up a regular salad. I just made a dressing using them that was just fantastic drizzled on steamed asparagus. I have several recipes that use them that we love. One is an Israeli couscous and butternut squash with the rind diced.
Should have read this first Heather, we said just about the same
thing. A few weeks ago I posted a recipe from Ina's show for a dressing made with them that I used to drizzle on asparagus. Perfect combination for sure.
Edited to say that recipe is the first time I have ever used the pulp. It made it seriously lemon flavor.
thing. A few weeks ago I posted a recipe from Ina's show for a dressing made with them that I used to drizzle on asparagus. Perfect combination for sure.
Edited to say that recipe is the first time I have ever used the pulp. It made it seriously lemon flavor.
Wow, I love theses suggestion for using preserved lemons. I have a beautiful
jar of them, that I made, in my refer. I have been a little afraid of them....so tonight I am making my vinaigrette with the diced rind of one of them. Thanks for the great suggestions! After getting 520 of them from our tree last year, my last resort was to make preserved lemons and candied lemon peel. The peel is delicious on desserts and ice cream.
jar of them, that I made, in my refer. I have been a little afraid of them....so tonight I am making my vinaigrette with the diced rind of one of them. Thanks for the great suggestions! After getting 520 of them from our tree last year, my last resort was to make preserved lemons and candied lemon peel. The peel is delicious on desserts and ice cream.
heather_in_sf
Well-known member
See, great minds and all! I don't like using the pulp, it tastes more
salty than anything to me... I will try them in a pilaf next time!
salty than anything to me... I will try them in a pilaf next time!
Here's the Israeli Couscous and Butternut Squash with Preserved Lemon
I think this is my favorite of all use for preserved lemon. It's a great place to start using the lemon if it's new to you. It is more like a "seasoning" than a major component to the dish. This recipe is from Michael Chiorello (sp?)
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=12933
I think this is my favorite of all use for preserved lemon. It's a great place to start using the lemon if it's new to you. It is more like a "seasoning" than a major component to the dish. This recipe is from Michael Chiorello (sp?)
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=12933
And here's the Preserved Lemon Sauce. It is great on roasted
or steamed asparagus but John used what was left as a salad dressing. But he's a lemon fool and it's intensely lemon. I cut this in half for the 2 of us.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=207090
or steamed asparagus but John used what was left as a salad dressing. But he's a lemon fool and it's intensely lemon. I cut this in half for the 2 of us.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=207090
heather_in_sf
Well-known member
heehee. he's a lemon fool - love that...