Try these preserved lemons and homemade lemon hummus

I was very lucky to get some locally grown lemons from the Rawl/Jodie family last week, which inspired me to share these two recipes. The taste of lemon is a welcome one just about any time of year.

These two recipes are great this time of year when some of the holiday foods we prepare are a little heavy. 

I make preserved lemons every time I get the chance, as the taste in recipes is just incredible. You will want to make them a month or so before you use them. The longer they sit, the better they get.

Preserved lemons

I use a large canning jar for this. Make sure you scald it so you start with the cleanest container possible.

Scrub and quarter 5 or 6 lemons. Set aside.

Add a layer of sea salt to the bottom of the jar.

Tightly pack the sliced lemons into the jar and cover with a cup of salt.

Add 5 or 6 bay leaves.

Add 2 or 3 tablespoons of black peppercorns.

Add a cup or two of lemon juice to fully cover the lemons.

Add the lid and set the lemons aside in the refrigerator for about a month.

Shake them every so often to distribute the salt.

To use, remove slices from the liquid, rinse well and chop — add to many dishes for an incredible piquant taste that is unique to this process.

You can also add this to cocktails and desserts.

It is wonderful when layered over baked fish such as salmon.

You will be using the rind of the lemon primarily and can rely on it to give you the best lemon taste you can imagine.

Homemade lemon hummus

This will serve 12

Drain and empty two cans of chickpeas into your food processor or blender.

Add 3 slices of the preserved lemons from the recipe above.

Add 1 teaspoon of sea salt.

Add 1 teaspoon of black pepper.

Add 1/4 cup of very finely chopped yellow onion.

Process until the mixture becomes a smooth paste.

*Reserve the liquid and add a little if the mixture is a little too thick.

Place the hummus into a large, flat bowl. Drizzle with the best olive oil you have.

Garnish with the following:

2 (scrubbed but not peeled) rough-chopped English cucumbers

1 cup of halved cherry tomatoes — all colors if possible

1/2 cup finely chopped red/purple onion

1/2 cup of finely chopped fresh mint

1/2 cup of finely chopped parsley

A final squeeze of fresh lemon juice and some cracked pepper and sea salt completes the dish.

Serve with crudité, toasted bread rounds, lavash, crackers or any flatbread.

Both of these recipes are simple and a great break from the heavier foods of the season, yet they pair well with expected holiday fare.