|1 batch Slow Cooker Chickpeas|
|6 cloves garlic (minced)|
|3 1/3 tsp kosher salt|
|2 whole lemon (juiced)|
|2/3 cup water (filtered)|
|1 cup tahini (stirred)|
|2/3 cup extra-virgin olive oil|
|Slow Cooker Chickpeas:|
|7 cups water (filtered)|
|1 lb dried chick peas (La Preferida)|
|1 tsp kosher salt (kosher)|
|1/4 tsp baking soda|
Hummus is made in two phases. First, is to Slow Cook chick peas. Second, is to process ingredients as two batches in a food processor.
Place the water, chick peas, and baking soda in a 6 quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Tare colander, drain, and split chick peas evenly into two batches.
Execute all of the following steps twice, once for each batch of chick peas.
Place the 1/2 the chick peas (one batch), 3 cloves garlic, and 1 2/3 tsp kosher salt in the bowl of a food processor. Process 20 seconds.
Stop, scrape down the sides of the bowl, and process 20 seconds.
Add the juice of 1 lemon and 1/3 cup water. Process 20 seconds.
Add 1/2 cup tahini. Process 20 seconds and scrape down the sides of the bowl.
With the processor running, drizzle in 1/3 cup olive oil. Continue processing until desired consistency.