Hummus

Name: Hummus
Prep time: 20 min
Total time: 260 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 7 cup Water (7 cups water); 2 lb Chickpeas (1 pound dry chickpeas, sorted and rinsed + 1 pound Slow Cooker Chickpeas); ¼ tsp Bicarbonate of Soda (1/4 teaspoon baking soda); 2 cloves Garlic (2 cloves garlic, minced); 1 ½ tsp Kosher Salt (1 1/2 teaspoons kosher salt); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); ⅓ cup Tahini (1/3 cup tahini, stirred well); 5 tbsp Lemon Juice (5 tablespoons freshly squeezed lemon juice); ¼ cup Extra Virgin Olive Oil (1/4 cup extra-virgin olive oil, plus extra for service); 0 pieces Sumac (Powdered sumac and/or smoked paprika, to taste, optional) — optional

Hummus - Appetizers (Middle Eastern)

260 minMiddle Eastern

Servings8

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Slow cooker Chickpeas
2Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook until tender, on high heat for 4 hours or on low heat for 8 to 9 hours. Drain and set aside.
3Hummus
4Place the chickpeas in the bowl of a food processor along with the garlic, salt and cumin. Process for 20 to 30 seconds. Scrape down the sides of the bowl, add the tahini and process for another 15 seconds.
5Add the lemon juice and 1/4 cup of the reserved bean liquid and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process another 20 seconds or until smooth.
6To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac or smoked paprika if desired.