Homemade Hummus
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!
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.