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.
Review:
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!