Hummus, Rose Harissa & Preserved Lemon Dip



  • 240 g Chickpeas
  • 2 Teaspoons of Rose Harissa
  • 100 g Tahini
  • 1 Whole Preserved Lemon
  • 3 Tablespoons of Olive Oil
  • 2 Cloves of Garlic
  • 1 Juice of Lemon
  • 1 Teaspoon of Ground Cumin
  • 1 Teaspoon of Smoked Paprika Sauce
  • Sea Salt & Black Pepper


  1. Place the drained chickpeas, tahini, garlic, lemon juice and olive oil into a food processor and run until fairly smooth.
  2. Place into a bowl and blend in the cumin, smoked paprika, and the rose harissa.
  3. The mixture should be fairly dense. Add further lemon juice to thin if required.
  4. Season with sea salt and black pepper.
  5. Chop the whole preserved lemon into a ½ cm dice. Add and fold into mixture.
  6. It is now ready to serve and to enjoy with your favourite KETTLE® Chips.