This slow cooker hummus recipe yields an exceptionally smooth and creamy texture, perfect for dipping, spreading, or enjoying as a side dish. Slow cooking the chickpeas ensures they become tender and easily blend into a luxurious hummus.
Ingredients: 2 cups dried chickpeas, soaked overnight. 4 cloves garlic, minced. 1/2 cup tahini. 1/4 cup lemon juice. 1/4 cup olive oil. 1 teaspoon ground cumin. Salt, to taste. Water, as needed.
Instructions: Drain and rinse the soaked chickpeas. In a slow cooker, combine chickpeas, minced garlic, tahini, lemon juice, olive oil, ground cumin, and salt. Add enough water to cover the chickpeas by about 2 inches. Cook on low for 6-8 hours, or until chickpeas are very tender. Allow the mixture to cool slightly. Transfer the mixture to a food processor or blender and blend until smooth and creamy, adding more water if necessary to reach desired consistency. Taste and adjust seasoning, if needed. Serve with a drizzle of olive oil and a sprinkle of paprika, if desired.
Ivy Peck
