Have you ever heard of slow cooker hummus?
Slow-cooking dried chickpeas gives your hummus an extremely smooth texture and flavor you can’t get from using canned chickpeas. You start by soaking your chickpeas overnight, then cook them on high in the slow cooker for four hours, and then you use the chickpeas to make hummus.
Trust us — you’ll never go back to making hummus the regular way ever again.
Slow cooker hummus recipe
Serves 2 – 4
Prep time: 8 hours | Cook time: 4 hours 15 minutes | Total time: 12 hours 15 minutes
- 2-1/2 cups dried chickpeas
- 6 cups hot water
- Salt, to taste
- Pepper, to taste
- 2 garlic cloves, crushed
- 1/2 cup tahini
- 1 lemon, juiced
- 3/4 cup parsley, chopped
- Olive oil
- 1 teaspoon paprika, for serving
- In a large bowl, cover the chickpeas with water, and soak them overnight.
- To your slow cooker on high heat, add the drained chickpeas, hot water, salt and pepper. Stir to combine, cover, and cook the chickpeas on high for 4 hours until the chickpeas are tender.
- Remove, and reserve the chickpea liquid from your slow cooker and 3/4 cup of the cooked chickpeas to top the hummus.
- To your food processor, add the slow-cooked chickpeas, garlic cloves, tahini, lemon juice, parsley and 2 tablespoons of olive oil.
- Process the chickpeas on high until a smooth dip begins to form. Stream in the reserved chickpea liquid 1 tablespoon at a time until your hummus has reached your desired consistency.
- Spoon the hummus into a large bowl, sprinkle with paprika, the reserved chickpeas and a drizzle of olive oil, and serve.
Before you go, check out our slideshow below.