Hummus

I used dried not canned chickpeas and cooked them in the slow cooker for this traditional hummus.  It is creamy and delicious!

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I have had all kinds of hummus. My favorite is from a restaurant called Jennas. I am not sure how he makes his, but it is creamy and delicious.

I also found out that sometimes you can make it and it gets grainy. I believe that is from the skins that the chickpeas have. If you buy them dry and then cook them the skins will fall off and float to the top where you skim them off. They say the addition of baking soda allows the skins to just slide right off.

I do think though that you also have to have the correct ratio of tahini, chickpea and lemon. You dont want it to lemony that it makes you pucker when you eat it, but you want a bit of lemon flavor. I just experimented until I found the correct ratio for me. I doubt if I will ever make this recipe with canned chickpeas again.

Keep in mind when you make this recipe you will have to plan ahead. The beans need to be soaked overnight and they are then cooked in the slow cooker for at least 4 hours.

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Slow Cooker Hummus

Ingredients:

16 ounces dried chickpeas
1/2 cup tahini paste
1 lemon juiced
2 cloves garlic
1/2 teaspoon cumin
1/2 teaspoon salt.

Directions:

Pour the dried chickpeas into a large bowl. look through them and remove any undesirable stuff. Rinse several times with water. Fill the bowl full of water going over the chickpeas about 1 inch. Add a tablespoon of baking soda and allow to sit overnight. In the morning drain the water and rinse several times. Put them in the slow cooker and add more water to cover them again about 2 inches. Add the baking soda and stir everything together. I cooked mine on high for about 4 hours. The peels will float to the top and there will be some foam, just remove it when you check it every so often. When done the chickpeas should be mashable. Remove about 1 1/2 cups of the chickpeas and put the rest in a zip lock bag and freeze it for later. Put the chickpeas in the food processor and process until smooth. Add the tahini, lemon, garlic, cumin and salt. Process until it is as smooth as you like. If the hummus gets to thick add a bit of the water to thin it out. Place in the refrigerator until you are ready to serve.

Peace be with you,

Veronica