Hummus with Preserved Lemon and Sun-Dried Tomatoes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup chickpeas dried (garbanzo beans)
• 1 tablespoon parsley fresh chopped
• 2  garlic clove minced
• 0.5 teaspoon ground cumin 
• 0.3 cup juice of lemon fresh
• 1 tablespoon olive oil extra virgin extra-virgin
• 2 tablespoons simple preserved lemons diced divided
• 0.5 teaspoon salt 
• 0.5 cup sun-dried olives chopped
• 0.3 cup tahini (sesame seed paste)
• 6 cups water 

Equipment

• food processor
• bowl
• sauce pan
• colander

Directions

1. Sort and wash chickpeas; place in a bowl. Cover chickpeas with water to 2 inches above chickpeas; cover and let stand 8 hours.
2. Drain.
3. Combine chickpeas and 6 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 2 hours or until very tender.
4. Drain in a colander over a bowl; reserve 2/3 cup cooking liquid.
5. Place tomatoes in a bowl; cover with boiling water. Cover and let stand 20 minutes or until tender; drain. Set aside 1 tablespoon tomatoes.
6. Combine chickpeas, reserved 2/3 cup cooking liquid, tahini, juice, salt, cumin, pepper, and garlic in a food processor; process until smooth.
7. Stir in tomatoes and 1 tablespoon preserved lemon. Spoon mixture onto a serving plate; spread to a 3/4-inch thickness.
8. Sprinkle with reserved 1 tablespoon tomatoes, remaining 1 tablespoon preserved lemon, and parsley.
9. Drizzle with oil.