Slow Cooker Hummus Recipe–how to cook dried chickpeas in the slow cooker and make your own hummus from scratch. Save money by making your own hummus at home.
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Slow Cooker Hummus
- Prep Time: 5
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 10 servings 1x
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Pin RecipeDescription
Easy recipe for hummus made with dried chickpeas in your slow cooker.
Scale
Ingredients
- 3/4 cup dried chickpeas (I find these in the bulk section of my grocery store)
- 3 cups water
- 1 tsp salt
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 minced garlic clove
Instructions
- Add the chickpeas, water and salt to the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until chickpeas are very soft.
- Set a colander on top of a bowl. Drain the liquid from the chickpeas into the bowl. Reserve this liquid for later.
- In a blender or food processor add the olive oil, lemon juice, garlic and 1/4 cup of reserved liquid. Add in the chickpeas last. This will help it to blend easier. Blend until creamy. Add in more reserved liquid as needed. Season to taste.
- Store hummus in an airtight container in the refrigerator for up to a week.
Notes
Click here for the Instant Pot version of this recipe.
Nutrition
- Calories: 79 calories
- Sodium: 239 mg
- Fat: 3.7 grams
- Fiber: 2.6 grams
- Protein: 2.9 grams
mydnas says
February 13, 2019 at 12:30 amHello!
Do you soak the chick peas over night too? Other recipes soak overnight and cook in crock pot so I’m just wondering if it works to put the dried chickpeas straight in the slow cooker.
Thanks for your help!
Karen says
February 13, 2019 at 9:14 amI’ve done both ways
Bryanthegirl says
January 17, 2019 at 10:05 amThis is so easy and makes a beautiful hummus, I’ll never buy shop bought again. I followed the recipe exactly and didn’t add tahini or any other item and it was absolutely lovely. I made a double amount and have frozen the majority in small plastic tubs. After defrosting a tub overnight in the fridge I can report it did not change texture or flavour and was still very nice. I’ll do this again and have already recommended the recipe to a colleague.
★★★★★
GaKaye says
February 15, 2014 at 5:36 pmI was just going to add that you can make your own tahini, but Deb beat me to it! Just put a batch of chick peas in the slow cooker. I'll be making a roasted red pepper hummus with mine. I love that this allows me to control the amount of garlic in the recipe, as my hubby always complains that I have garlic breath from eating hummus!
Deb Schiff says
October 24, 2013 at 11:25 pmI make my own tahini — raw sesame seeds in the food processor for about 5 minutes. Don't add anything, they will make their own oil. They stay longer and taste better than the tahini you buy in the store.
La Donna deOsio says
February 15, 2013 at 3:00 pmThis is a great basic recipe, but i prefer a little extra flavor, whether store bought or homemade, too. My favorite by far is to throw in a handful of roasted red peppers, but your idea of artichoke sound yummy too!
Erin B. says
June 15, 2012 at 10:17 pmTahini goes rancid pretty quickly, so you have to be careful or it will ruin your hummus. I take a taste of it plain and if I say to myself "yuck" I toss it.
Karen says
May 15, 2012 at 4:40 amStacy, I did like it but I don't think I would make this exact recipe next time. I would like to add in something with it like sundried tomatoes or artichokes. Try it and see what you think, let me know.
Stacy says
May 7, 2012 at 10:42 pmI eat hummus very often. I love the idea of saving $ by making it myself but is the taste difference worth it? With a rating of 3 1/2 *'s I'm not sure. I would love to know more about what you think. Thanks!
Karen says
April 27, 2012 at 3:11 pmJenn, it's kind of like sesame seed butter. A paste made out of sesame seeds. I found it in the bulk section kind of by organic stuff.
Jenn says
April 27, 2012 at 4:05 amWhat is tahini, and where exactly might I find it in the grocery store?
Kalyn says
April 26, 2012 at 4:52 pmGreat idea!
Alayna says
April 26, 2012 at 4:26 pmDo you know if it can be frozen? I would love to try it but I don't think we would use that much at once.
Vicky Londres says
September 2, 2014 at 12:18 amAlayna, I always freeze my humus but there is a trick: if you use a plastic (tupperware) container it changes the texture. I prefer to freeze mine in glass containers (I'm the "crazy pyrex-lady" anyway). Leave it overnight in the fridge to defrost it – again, if you try any other way, it will change its original texture.