365 Days of Slow Cooking: Recipe for Slow Cooker Hummus
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Thursday, April 26, 2012

Recipe for Slow Cooker Hummus

Recipe for Slow Cooker Hummus #hummus #crockpot

Makes about 4 cups of hummus

1/2 lb dried chickpeas
3 Tbsp minced garlic
4 Tbsp lemon juice
1 Tbsp salt
2 Tbsp olive oil
3 Tbsp tahini 

1.  Rinse the chickpeas and place in the slow cooker.  Fill the slow cooker with water that goes 2 or so inches above the chickpeas.
2.  Cover and cook on low for 8 hours, or until chickpeas are very soft.
3.  Drain the liquid, and reserve it.  
4.  Place drained chickpeas in blender or food processor.  Add in garlic, lemon juice, salt, olive oil and tahini.  Blend until smooth, adding in some of the reserved liquid until it is the consistency you prefer.  Adjust seasonings as needed.
5.  Serve as a dip or on pita bread.

I have been on a hummus kick lately.  I noticed that for 10 oz of hummus I was paying way too much.  So I decided to make my own.  The most expensive thing to buy initially was the tahini but now that I have it, it will last forever (I found mine at Smith's marketplace).  This was yummy and next time I want to add in some sundried tomatoes or roasted red peppers or something fun like that.  3 1/2 stars.


  1. Do you know if it can be frozen? I would love to try it but I don't think we would use that much at once.

    1. Alayna, I always freeze my humus but there is a trick: if you use a plastic (tupperware) container it changes the texture. I prefer to freeze mine in glass containers (I'm the "crazy pyrex-lady" anyway). Leave it overnight in the fridge to defrost it - again, if you try any other way, it will change its original texture.

  2. What is tahini, and where exactly might I find it in the grocery store?

  3. Jenn, it's kind of like sesame seed butter. A paste made out of sesame seeds. I found it in the bulk section kind of by organic stuff.

  4. I eat hummus very often. I love the idea of saving $ by making it myself but is the taste difference worth it? With a rating of 3 1/2 *'s I'm not sure. I would love to know more about what you think. Thanks!

  5. Stacy, I did like it but I don't think I would make this exact recipe next time. I would like to add in something with it like sundried tomatoes or artichokes. Try it and see what you think, let me know.

  6. Tahini goes rancid pretty quickly, so you have to be careful or it will ruin your hummus. I take a taste of it plain and if I say to myself "yuck" I toss it.

  7. This is a great basic recipe, but i prefer a little extra flavor, whether store bought or homemade, too. My favorite by far is to throw in a handful of roasted red peppers, but your idea of artichoke sound yummy too!

  8. I make my own tahini -- raw sesame seeds in the food processor for about 5 minutes. Don't add anything, they will make their own oil. They stay longer and taste better than the tahini you buy in the store.

  9. I was just going to add that you can make your own tahini, but Deb beat me to it! Just put a batch of chick peas in the slow cooker. I'll be making a roasted red pepper hummus with mine. I love that this allows me to control the amount of garlic in the recipe, as my hubby always complains that I have garlic breath from eating hummus!