1 cup dried chickpeas
4 cups water
4 cloves garlic, minced
2 Tbsp lemon juice
1 tsp salt
2 Tbsp water
Rinse chickpeas. Place in slow cooker with 4 cups of water. Cover and cook on HIGH for 3 hours until very soft. Drain liquid (retain 1/4 cup). Use a potato masher or hand mixer to cream the chickpeas. Add the garlic, lemon juice, salt, water, and 1/4 cup of liquid to creamed chickpeas. Mix. Refrigerate, if desired and then serve with fresh veggies or spread on pita bread. Makes 24 servings.
Hummus in an easy, affordable form. Tasty, flavorful, and very healthy. My little boy loved it and ate in plain like mashed potatoes. I ate mine with carrots and celery. Use as a spread on a pita, if desired. 3 stars.
The hummus was like the consistency of mashed potatoes. I really liked it and will make it again for a healthy snack. Dried chickpeas are so cheap too!
I never would have thought about making this in a crockpot. I normally use my food processor. I'm gonna give this one a try. Was the consistency of the hummus mushy?
never considered making my own….you have peeked my intrest, and maybe my crockpot!