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
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Prep Time: 5 -
Cook Time: 8 hours
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Total Time: 8 hours 5 minutes
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Yield: 10 servings
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Pin RecipeDescription
Easy recipe for hummus made with dried chickpeas in your slow cooker.
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
I 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!
I 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.
This 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!
Tahini 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.
Stacy, 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.
I 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!
Jenn, 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.
What is tahini, and where exactly might I find it in the grocery store?
Great idea!
Do 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.
Alayna, 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.