Photography by Barry Frankel Recipe Adapted from edible Hawaiian IslandsNo electricity? No problem! This hummus recipe is super easy to make in a mortar and pestle. Find the youngest, most energetic keiki and put them to work, washing their hands first. As with all recipes, you can adjust the recipe to your taste. You can eat the hummus on its own or smear it on chips, bread or add it to any sandwich. Since water may be limited just drain the garbanzo beans but save the juice for this recipe.
- Mortar and Pestle
- 2 14 oz. Cans Garbanzo Beans
- 4 tsp. Tahini
- 1 Clove of Garlic
- 4 Tbsp. Olive Oil
- ¼ Cup Lemon Juice or Any Other Acid
- ½ tsp. Ground Cumin
- Salt and Pepper To Taste
- Liquid From The Garbanzo Beans
- Add garlic, salt, and pepper to mortar and pestle and grind to a paste.
- Mix in tahini and lemon juice.
- Add garbanzo beans a little at a time alternating with juice from the garbanzo beans until you achieve the right texture and taste.
- Finish with olive oil.