Drain and thoroughly rinse the chick peas.
Remove the peel from the preserved lemon. Juice the fresh lemon.
Peel and crush the garlic clove.
Finely chop the coriander bunch.
In a dry pan, toast the cumin seeds until fragrant and lightly browned.
Place the chickpeas, tahini paste, garlic clove, preserved lemon peel, cumin seeds in the bowl of a food processor and blend until relatively smooth.
Taste for seasoning, mix in the lemon juice if necessary.
To serve, pour the hummus in a bowl, drizzle liberally with olive oil and sprinkle with the smoked paprika and ras el hanout.
«Although hummus is the arabic word for chick pea, you can vary the flavour of this dip by using different beans.»