After 40 years of making a wonderful and bare bones simple hummus, I became intrigued by preserved lemons. I first had them in Israel, at the home of a family who had come from North Africa. I remembered the experience for over 10 years before I felt ready to try making them. You pack them with salt and wait, and when they are ready, then what? I found great recipes and ideas on FOOD52, and then the thought of incorporating them into hummus grew on me. It's a natural marriage of kindred souls, ethnic companions -- and proved to be a happy union! <br />My tipping point recipe came from the New Zealand food magazine DISH, "Preserved Lemon Dressing," excellent in itself and full of hints that resulted in this recipe.

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