The Perfect Homemade Hummus: A Recipe Worth Dipping into
Superior to store bought, this creamy and flavorful dip can be enjoyed with pita bread, fresh vegetables or used as a spread in sandwiches and wraps. Hummus is a great base for any number of toppings, including slow roasted tomatoes & feta cheese, chopped olives or roasted peppers. The possibilities are endless!
Cheap Eats
If you are in the market for an inexpensive appetizer that feeds a crowd, look no further. 1 pound of dried chickpeas costs about $1.50 which is the main ingredient and makes about 2 quarts of hummus. You’ll also need to purchase a jar of Tahini which runs anywhere from $5-10 (depending on where you shop) but will last a long time in the refrigerator, and typically will make at least 4 batches of hummus for an average size jar.
How to make Hummus
This recipe is a two step process. Two very easy steps! The first requires combining the dried chickpeas with water and a pinch of baking soda into a slow cooker. Turn it on and walk away for a few hours. When the chickpeas are soft, drain the water and set the chickpeas aside to cool.
Once the chickpeas are cool, use a food processor to puree the chickpeas, tahini, garlic, lemon juice, olive oil, and salt to make the hummus. That’s it!
Once you have the hummus made, it can be served immediately or stored in the refrigerator for 3-4 days.
Creative Ways to Serve Hummus
Hummus can often be considered boring by many. But it’s not! Think of hummus as a base that you top with all kinds of flavors and textures. It can be served individually in cute cups or in a shared platter for everyone to scoop from. Either way, get creative with hummus and you’ll be amazed at the results. I love serving it with slow roasted tomatoes, feta cheese and micro greens with a hearty swirl of olive oil – this is always a hit and looks absolutely stunning.
Other toppings include chopped olives, roasted red peppers or a simple blend of olive oil and herbs.
Homemade Hummus
Equipment
- Slow Cooker
Ingredients
Slow Cooker Chickpeas
- 7 cups water
- 1 pound dry chickpeas sorted and rinsed
- 1/4 teaspoon baking soda
Hummus
- 1 pound Slow Cooker Chickpeas cooled.
- 2 cloves garlic minced
- 1 1/2 teaspoons kosher salt
- 5 tablespoons freshly squeezed lemon juice
- 1/4 cup water
- 1/3 cup tahini stirred well
- 1/4 cup extra-virgin olive oil plus extra for serving
Instructions
Slow Cooker Chickpeas
- Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.
Make the Hummus
- Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil. Taste for seasoning.
- Serve in a bowl, topped with a drizzle of olive oil and herbs or a topping of your choice.
