Slow Cooker Mediterranean Hummus

Method

Step by step

1. 01

   Rinse and wash dried chickpeas.

2. 02

   Place beans in the slow cooker and add enough water to completely cover the peas.

3. 03

   Cover and crock on HIGH 4 hours, or until chickpeas are very soft. (add more water as needed when cooking.)

4. 04

   Next, drain chickpeas and reserve liquid.

5. 05

   Place chickpeas in a blender, add garlic, salt & pepper and pulse for 30 seconds.

6. 06

   Squeeze in lemon juice, 1/3 c. of reserved liquid and tahini paste. Pulse.

7. 07

   Finally, drizzle in olive oil while blending until completely combined.

8. 08

   Keep adding a bit of cooking liquid in, if needed until you have reached desired consistency.

9. 09

   Allow hummus to cool and store in refrigerator several hours before serving.

Originally published on getcrocked.com.