2 Videos | Photo: Hummus For Real Recipe
Ingredients
- 1 pound Slow Cooker Chickpeas, cooled, recipe follows
- 2 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 5 tablespoons freshly squeezed lemon juice
- 1/4 cup water
- 1/3 cup tahini, stirred well
- 1/4 cup extra-virgin olive oil, plus extra for serving
- Powdered sumac, optional
Directions
Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.
Per Serving: Calories: 257; Total Fat: 12 grams; Saturated Fat: 1 grams; Protein: 10 grams; Total carbohydrates: 30 grams; Sugar: 5 grams; Fiber: 8.5 grams; Cholesterol: 0 milligrams; Sodium: 337 milligrams
Slow Cooker Chickpeas:
- 7 cups water
- 1 pound dry chickpeas, sorted and rinsed
- 1/4 teaspoon baking soda
- Special equipment: a 2 1/2-quart slow cooker
Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.
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By berrieblu
on May 17, 2013
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Made exactly as the recipie specified (except I don't have a food processor - I used my stand mixer with the wisk attachment instead....excellent plain humus! I find it to be less grainy than store-bought humus. Add a little salsa, olive tempanade (sp?, etc on top when you serve it if you aren't a fan of plain humus. It's great. :
By jesalyn74
Ewing, NJ
on May 16, 2013
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So...I'm seeing a few people commenting that this is bland. I've made this recipe a few times now and its pretty fantistic. However, the first few times I made it, I just used 1lb of canned chickpeas...once I drained and rinsed them I measured 1lb using a food scale. This turned out great.
My husband loves it so decided to make sure I was fully stocked with the ingredients at all times. But this time, he brought home dried chickpeas. I cooked the full lb and then used the entire amount to make this recipe...big mistake. Obviously I had to add extra of everything. Just wanted to make sure this is not what everyone else did to get this bland recipe...I'm pretty sure I should've measured out a lb again using the food scale. Anyway, I just thought I'd comment on that because the recipe is a little misleading. But otherwise I love it.
By KMEsp
South Florida
on April 22, 2013
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AHHHmazing! This by far is the best hummus recipe ever!
I didn't find this until I had soaked the beans overnight, so here is my modification that worked incredibly too. After soaking beans over night, I put chickpeas in a pot of water (7 cups with a 1/4 tsp of salt and a 1/4 tsp of baking soda. I boiled them at a med to high heat for about 45 min and they softened beautifully! I can't imagine them being any softer or creamer than with my modification, but I believe Alton if he says so. Everything else I followed verbatim.
I love Alton he's a scientist/chef.
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