Reference: Hummus For Real, Equipment: 6 quart slow cooker Equipment: 8 cup food processor

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.