I have been making my own hummus for many years now and it's good....but it never tasted as creamy and light as when we went to a great Mediterranean restaurant. I've tried different methods. First I started with just canned chick peas (way too grainy). Next, I decided to try cooking bags of dried chick peas. This was much better and yielded a much creamier texture, however, dealing with cooking the beans was a pain. Finally, it dawned on me to use my slow cooker!!!!
My son eats a TON of hummus. He just loves it. Store bought hummus usually contains soybean oil and soy is very often genetically modified and an endocrine disrupter to boot; so it's something I try and avoid. It was really important for me to nail this recipe.
Slow cooking the chick peas overnight with a dash of baking soda yielded the most beautiful fluffy beans perfect for creamy hummus.
(1) Fill your slow cooker with the amount of dried chick peas / garbanzo beans you desire for your hummus. The beans will approximately double in size after cooking.
(2) Fill your slow cooker with at least enough water to cover the beans two fold.
(3) Cook on low 8 to 9 hours (you can do this overnight)
(4) Drain the beans and follow the directions of your favorite hummus recipe.
Here is my favorite recipe if you don't have one:
1-2 cloves of garlic
2 cups of cooked chick peas
1/4 cup water
3 tablespoons of lemon juice
2 to 3 tablespoons of tahini
1/2 to 1 teaspoon of salt
2 to 3 tablespoons of olive oil
black pepper or cumin to taste
(1) In a food processor or blender, combine all of the ingredients and and process until very creamy smooth. You can reserve about a tablespoons of the chick peas for garnish.
(2) Transfer the mixture to a serving platter. Sprinkle with pepper drizzle olive oil over the top. Garnish with reserved garbanzo beans and chopped parsley (if desired).
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