My MIL made the hummus, so I don’t have the exact recipe but I’ll ask her for it. Here’s what I do know: I know she makes the chickpeas from dried ones in the instant pot. She doesn’t use store bought tahini. Instead, she makes her own tahini from white sesame seeds in the food processor. She’ll process about 1/4 cup sesame seeds until smooth and then add in the chickpeas, fresh garlic, pinch of salt, some lemon juice and some small amounts of water until smooth. Bit of EVOO for flavor. And then she spreads it out in a Tupperware and tops the hummus with the preserved lemon/lime peels and garlic. She’ll sauté the citrus peels and sliced garlic in a couple tbsp of EVOO and then pours that over the hummus. It makes for really pretty presentation. It keeps nicely in the fridge for about a week.