“I really enjoy making hummus. Really nothing is as simple and easy to make and yet-so-delicious-and-healthy as hummus. I make a large container of hummus and I enjoy it with my meals at least every other day.” Yasser Bagersh , Lime Tree’s head cook.
- .3 cups of dried garbanzo beans soaked overnight
- ¾ cup tahini
- ½ cup olive oil
- 6-8 garlic cloves, peeled
- 1 – 2 tablespoons salt, to taste
- ½ cup lime juice
- 1 teaspoon cumin (optional)
Boil chickpeas In 2 liters of water and let it summer for about hour or until chickpeas are tender
Drain chickpeas and reserving liquid. Let it stand for hour until it’s cool enough to handle.
Process all the ingredients (except for the last two) In food processor or blender until its pasty like a peanut butter. If the too thick to process add a few tablespoons of liquid reserved from boiling the chickpeas.)
Depending on the taste, feel free to add more garlic or salt.
Store in small freezer bags. When ready to serve mix with limejuice.
A dash of cumin on top can give the hummus a richer taste.
(Limejuice quantity in the ingredient list is intended for the whole recipe served at one time)