Slow Cooker Chick Peas (for Hummus)

By GratefulSea

source: http://www.yummly.co/recipe/Rich-homemade-hummus-310036?prm-v1&utm_medium=email&utm_campaign=popular-searches-email

Ingredients

• 1-1/3 cups dried chickpeas, soaked overnight*
• 2 cloves garlic
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• NOTE: If you’re trying to speed up the pace, you can skip the overnight soak. Instead, place the chickpeas in a pot, cover them with two inches of water, and bring to a boil. Turn off the water and let them sit for 1 hour. Then proceed with the recipe.

Details

Servings 4
Cooking time 420mins

Preparation

Step 1

Place the soaked chickpeas, the garlic, and the olive oil in a slow-cooker. Add water to cover the chickpeas by at least 4 inches, then place the lid on and turn the slow-cooker to low. Cook for about 6 hours on high or 12 hours on low, until the chickpeas have almost no resistance when you bite into them. Add the salt, then cook until they’re completely soft. Turn off the slow cooker and drain the chickpeas, reserving the liquid in a bowl. (Store any extra chickpeas in their liquid in the fridge.)