Hummus For Real

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To make it quick and easier I used 1lb of canned Chick Peas and it was still excellent!

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This makes a good hummus, the part that really seems to only be obvious after watching the video is that you have to crock pot 1lb of chick peas, then when you're making the hummus use only 1lb of those chick peas. If you try to use all of the chick peas it won't work well. Trust me, my husband tried and the whole pound after they were cooked barely fit in my 13 cup processor.

Also, the way he makes it in the video works better. The tahini in the first mixture gives it some liquid and the beans puree easier.

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Super solid quick recipe! I am a big believer in keeping food simple, but very tasty. I made this a dozen time and on the last couple of times I added another TBL of lemon and a couple extra garlic cloves. Made it pop!

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Oh my god, this is so good!! On a whim I decided to make this for my baby and only had canned chickpeas and it tastes spectacular! I can only imagine what it tastes like with slow cooked chickpeas. Delish!!

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Love this recipe. Yield is really more like 5 3/4 cups.

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Another great Alton Brown recipe/technique. One thing to note however: I have what I consider a normal Cusinart food processor. Mine must be smaller than the one Alton uses on his show because mine can't handle a full pound of chickpeas prepared according to the slow cooker chickpea specs. Just be prepared to work in two batches if you're going to attempt this.

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love this recipe.... today I was super busy and had not prepared the slow cooker chickpeas....I brought to a boil to cans of chickpeas and simmered for about 20 minutes. Then followed the recipe as above ( I also roasted my garlic. Delicious!

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AB does it again! Creamy perfection. Starting with dried beans really does make a difference.

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Really Good ! This recipe is better than the one I got out of the middle eastern cookbook. Give it a try. I used canned chick Peas it came out just fine. I'll have to try the dries ones next time.

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Great base recipe, I've added spinnach and artichoke as enhancements. Recently substituted flax seed oil for the EVOO at wife's request, tastes a little nuttier and worked with both base and artichoke variations. My favorite is roasted garlic, 8-10 cloves roasted in a pan with 2 tablespoons of EVOO on med-low heat until brown then add to recipe.