Cannery Brewing offers a rotating hummus on the menu, and this is one of the most popular. You can enjoy it as is, or the way chef Thomas Bridson serves it: garnished with pickled red onion and cucumber, smoked paprika, sesame seeds and a drizzle of good olive oil. Note that you will need to make the preserved lemons a month in advance, so use purchased ones if you plan to make this immediately.
Preparation
Preserved lemons
4 lemons, ends trimmed
2 cloves
2 tablespoons salt
2 teaspoons sugar
¼ teaspoon coriander seeds
¼ teaspoon fennel seeds
Pinch of crushed red pepper
Sprig of thyme
Preserved lemon hummus
8 pieces Preserved Lemons
¼ cup Preserved Lemon brine
2 tablespoons tahini
¼ cup roasted garlic cloves
¼ cup olive oil, plus extra if needed
1 (20-oz) can chickpeas, drained and rinsed
Salt and black pepper, to taste
Juice of 1 lemon (optional)
Pita bread, crackers and/or vegetables, to serve
Preserved lemons
Trim ends from the lemons, cut into quarters and squeeze out all the juice into a non-reactive bowl. Add the juiced lemon wedges to the bowl.
Combine remaining ingredients in a separate bowl and mix well. Add to the bowl of lemon wedges and toss until lemons are generously coated. Transfer mixture to a 1-litre Mason jar and top with just enough filtered water to submerge lemons. Cover with lid and set aside for three days at room tempera- ture, occasionally turning the jar upside down and back.
Place jar in the fridge and preserve for 1 month before use. Will keep for 3 to 6 months.
Using a sharp paring knife, separate lemon rinds from pulp. Discard pulp, then set aside rinds.
Combine lemon brine and tahini in a food processor and process for a minute. (Creaming the lemon juice and tahi- ni together first helps to create a smoother hummus.) Add lemon rinds, roasted garlic and oil and mix until smooth. Add chickpeas and process until creamy and smooth. If needed, add a little more olive oil to smooth it out. Season with salt and pepper. If you prefer a more citrusy hummus, add fresh lemon juice. Serve with pita bread, crackers, veggies or your favourite dipping snacks.
Recipes and photos excerpted from Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys by Dawn Postnikoff and Joanne Sasvari. Photography by Jon Adrian. Copyright © 2023 by Dawn Postnikoff and Joanne Sasvari. Recipes copyright © 2023 by individual restaurants. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
