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.