In a medium sized bowl, whisk all ingredients together. If you do not have preserved lemon (which I highly recommend you make, using this recipe), then use ½ teaspoon of salt and 1 teaspoon of fresh lemon juice in place of the preserved lemon and brine.
Serve alongside raw vegetables, potato chips, or as a sandwich spread. This dip also goes great served alongside fish, such as grilled or baked salmon.
Store this dip in a small glass jar in your refrigerator where it will easily keep for up to a week.
