Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: blanch 6 lemons in boiling water 5 minutes. when cool enough to handle, cut lemons into 8 wedges each and discard seeds. toss with salt in a bowl and pack into jar. squeeze enough juice from remaining lemons to measure 1 cup. add enough juice to cover lemons and cover jar with lid. let stand at room temperature, shaking gently once a day, 5 days. add oil and chill. preserved lemons keep, chilled, up to 1 year.

Target recipe: put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor. blitz in short bursts, pushing the mixture down when needed until everything is combined. add the chickpea juice and mix for a few more seconds. if you want it less thick you can always add more of the juice. taste a bit and decide if you need to add any salt. if you do add the salt and pepper. if not, just the pepper and mix for a couple seconds. roughly chop parsley and zest a lemon. serve topped with the parsley and lemon.