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 sandy972
on May 24, 2013
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I lived in the Middle East for 15 years and learned to make hummus from the best. Sometimes I add a little Lebaneh (thick yoghurt from Arabic or Indian store to give it a smoother texture and a little more zing. Remember when you add lemon, taste it.It usually takes a bit more than you think. Remember, the real hummus must be perfectly smooth, like soft butter, never, ever gritty.
By #foodmom
on May 22, 2013
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This recipe is fantastic. Easy to make, healthy and full of flavor. All my coworkers thought I bought it from a very popular Mediterranean restaurant in our area. My kids love it as well.
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. :
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