A creamy and delicious hummus perfect to serve with pitas or crisp, fresh veggies.
Makes about 1 1/2 cups
Ideal slow cooker size: 3 quart
2/3 cup dried white beans, rinsed
6 garlic cloves, peeled
1/4 cup extra virgin olive oil
Juice of 1 lemon
Kosher salt and black pepper, to taste
1. Place beans in bottom of slow cooker. Add in the garlic cloves.
2. Cover beans with water about 2 inches above the beans.
3. Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours, or until beans are very tender.
4. Pour slow cooker contents into a colander and let all the water drain off. Transfer beans and garlic to a blender.
5. Add in olive oil and lemon juice.
6. Puree until totally smooth.
7. Salt and pepper a little, blend, taste again, salt and pepper again and repeat until you get it perfectly seasoned.
This recipe totally caught me off guard.
I thought it would be blech and bland.
No sir, I was totally wrong.
This is my new favorite dip!
Creamy and tasty but definitely a healthier option than say ranch.
I didn’t add tahini because I didn’t have any and it was still awesome. Without tahini I don’t know if it can technically be called a hummus, but that’s what I’m naming it anyhow.
Try it, you’ll like it!!