Preserved lemon & zaatar houmous

In a high-speed blender or food processor, whizz the drained chickpeas, most of the preserved lemon (reserve about ¼), the garlic, 8 tbsp chickpea liquid, the tahini and olive oil until smooth. Season if needed, keeping in mind that preserved lemons are salty. (If you like your houmous a little thinner, add another ½-1 tbsp chickpea water or cold water.)

Blend again, then add the zaatar, mix well and decant into a shallow bowl or onto a plate. Drizzle with a little olive oil, scatter over the remaining preserved lemon and a little zaatar, then serve with crisps, bread, pittas or crudités.