Lemon Hummus

3/4 cup dried chickpeas soaked overnight

1/4-1/2 preserved lemon, rind only, chopped ( can replace this with zest of 2 lemons.  I used Meyer lemons)

1/4 cup tahini

1/4 cup extra virgin olive oil

4 tablespoons fresh lemon juice (used Meyer lemons again)

2 garlic cloves smashed (use green garlic if available – about 2 large stacks, white part only- coarsely chopped)

1/2-1 teaspoon ground cumin

After soaking garbanzo beans, drain, add fresh water to cover by about 2 inches and bring to boil.  Simmer over low heat until tender about 1 hour depending on soaking time.  Add water as needed to keep them covered.  Drain when cooked, keeping about 1/2 cup cooking water.  Add everything to food processor and blend until smooth.  Add small amounts of cooking water as needed to get desired consistency.