Hummus For Real

By ccavaletti

Ingredients

• Slow Cooker Chickpeas:
• 1 lb Slow Cooker Chickpeas, cooled, recipe follows
• 2 cloves garlic, minced
• 1-1/2 tsp kosher salt
• 5 Tbsp freshly squeezed lemon juice
• 1/4 c water
• 1/3 c tahini, stirred well
• 1/4 c extra-virgin olive oil, plus extra for serving
• 7 c water
• 1 lb dry chickpeas, sorted and rinsed
• 1/4 tsp baking soda

Details

Servings 10
Adapted from

Preparation

Step 1

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.

To serve, transfer hummus to a bowl and drizzle with additional olive oil.


For the 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 for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

From Alton Brown