Hummus For Real

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This is a great recipe! It is so creamy! Love it!

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Please use the dried crock pot chick peas when making this. Not only is it super cost effective, they make all the difference in the world with the texture as far as I am concerned. The hummus comes out fluffy and velvety smooth, fantastic. I found I liked a little more garlic and slightly more salt than the recipe calls for. It is a great jumping off point to add whatever you would like ( I have added cumin, coriander and red pepper flakes, delish. This makes a ton of hummus, I have found myself making a half or quarter recipe at a time.You can't really freeze the hummus once it is made, it comes out watery and changes the texture, but you can freeze the peas before making with no change. So I divide the beans into fourths, use 1/4 immediately and freeze the other portions. Pull out a bag of beans, thaw overnight in the fridge and whiz up some delicious hummus.

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Absolutely the best hummus I've tasted.

Took some time to find the Tahini paste. Thought I could substitute it with something else, but, glad I didn't.

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This is a very good recipe. If you want to use canned chickpeas/garbanzo beans, go to a natural foods market and look for the Eden brand. They have many varieties of beans with no salt added. I rated it 4 becauseI didn't follow the recipe which called for slow cooker beans.

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Great recipe. Easy to make. I do believe using the dried beans makes a difference. Keep in mind it calls for 1 lb of chick peas. When you put 1 lb of dried beans in the crockpot (per his directions it turns into more than 2lbs cooked.

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Best hummus ever! I don't have a slow cooker, so I made the chickpeas the old fashioned way (soaked overnight, simmered for 45 minutes to an hour. It tastes great as a dip for vegetables, but can also replace mayo in things like tuna salad and sandwiches.The sesame flavor from the tahini really comes through, which I love.

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I used canned chick peas and limited the salt and it's just delicious!

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This recipe created the best hummus that I, personally, have ever made! I always coveted the smooth, silky quality of hummus I would order in Mediterranean restaurants and wanted to duplicate it at home. Mr. Brown's recipe made this possible and I believe it has to do with the slow-cooker process of preparing the chick peas. Thank you thank you!

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I tried a few kinds of hummus (store bought and hated them all. I tried this recipe and now I am a hummus fan!! This recipe is easy, healthy, and delicious!!
I used dried chickpeas on high for 4.5 hours and had to use my kitchen aid because I don't have a processor, so it's a little chunkier than what I saw on the show but it's melt in your mouth!!
One last variation, I added about 1/4 tsp salt in the slow cooker because my area has hard water.

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Great, basic, proper, from scratch recipe. No fluff (unnecessary herbs/spices, subtle (rare in American cookery, and tasty.

Disregard person who used canned chickpeas in this recipe: canned chickpeas contain salt, all you have to do is read the can. If you "make" your own chickpeas (notice the lack of salt in the described slowcook chickpea prep, this recipe is NOT too salty. There are lots of recipes for hummus made from canned chickpeas, including Alton's "Turbo Hummus" (which, appropriately, suggests only "pinch kosher salt".