Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: quarter each lemon from top to 1/2 inch from bottom. sprinkle with salt on exposed flesh and reshape fruit. place 1 t of salt in the bottom of a sterilized one pint mason jar. pack in the lemons, pushing down with addition and layering remaining salt and spices along the way. press lemons down to release their juices. add fresh lemon juice to cover lemons if needed, leaving some head space. top with a sterile lid, and shake jar well. shake jar once every day, for 30 days, and then you're ready to use. note---if you see a"lacy" white substance clinging to the lemon's don't worry, it's not harmful. you need to rinse your lemons anyway before using to remove the salty brine.

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.