Description
Easy recipe for hummus made with dried chickpeas in your slow cooker.
Ingredients
Scale
- 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