Make this either ahead of making the Hummus, or while the beans are cooking/heating up.
Ingredients:
- 2-4 Lemons
- 3-5 Garlic cloves
Instructions
- Squeeze the juice of the lemons (to yield about 1/2 – 3/4)
- Peel the garlic cloves
- Place the fresh lemon juice and the garlic cloves into a mini food processor with a splash of freshwater (~ 1/8th of a cup or more if you prefer a less sour result)
- Moosh it all together in the mini food processor.
- Through a fine-mesh strainer, push the mix into a container, and use a spoon to smash the garlic through the fine strainer into a smooth lemon liquid.

Alternative prep method, without a food-processor:
- Grate the garlic using a microplane fine grater (see below) to make a paste of garlic
- Mix it well with the fresh lemon and a splash of water
- You may still run it through the strainer, but I found that using this method, the strainer step doesn’t add much.

You can store the juice in the fridge for a good few weeks if you made extra.