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365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

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August 25, 2010

Slow Cooker Curried Hummus

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1 cup dried chickpeas (garbanzo beans)
1 tsp salt
4 cups water
2 crushed garlic cloves
1 tsp cumin
1/4 tsp curry
1 T olive oil

Combine chickpeas, salt, and water in slow cooker and cover.  Cook on LOW for about 8 hours, or until chickpeas are very soft.  Drain and reserve the liquid in the slow cooker.  Mash the chickpeas with a potato masher, a fork, or mix with a hand mixer until creamy.  Add about 1/3 cup of the reserved liquid back in to cream a mashed potato consistency.  Stir in the garlic, cumin, curry and olive oil.  Add more liquid, if needs be.  Serve with pita bread or fresh raw veggies.

Review:
Eh.  It was okay.  What I really wanted to add for a punch of flavor was lemon  juice, but I was all out.  I think that would have really kicked up the flavor to a new level and made me more excited about it.  Next time I’ll do that, but I still have about 2 cups of this batch left to eat.  Those garbanzos really expand.  2 stars.

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Leave a Comment Filed Under: All Recipes, Healthy, Meatless, Slow Cooker, spreads Tagged With: 2 stars, All Posts

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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