First Up
03:05
First Up
Classic Hummus Recipe 03:05
Alton explores the exotic world of the chickpea and makes classic hummus.
Now Playing
02:02
Now Playing
How to Mince Garlic 02:02
Throw out the jarred garlic and see how easy it is to mince like a pro.
Hummus For Real
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 2 1/2 cups hummus (ten 1/4-cup servings)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 257 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 337 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 8.5 grams
- Protein
- 10 grams
- Sugar
- 5 grams
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
Slow Cooker Chickpeas:
7 cups water
1 pound dry chickpeas, sorted and rinsed
1/4 teaspoon baking soda
Directions
Special equipment:
A 2 1/2-quart slow cooker- 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.
Slow Cooker Chickpeas:
- 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.
