by Brie Miller
"Reference: Hummus For Real, https://www.foodnetwork.com/recipes/alton-brown/hummus-for-real-recipe-2014722 Equipment: 6 quart slow cooker Equipment: 8 cup food processor"
1 batch Slow Cooker Chickpeas
6 cloves garlic (minced)
3 1/3 tsp kosher salt
2 whole lemon (juiced)
2/3 cup water (filtered)
1 cup tahini (stirred)
2/3 cup extra-virgin olive oil
Slow Cooker Chickpeas:
7 cups water (filtered)
1 lb dried chick peas (La Preferida)
1 tsp kosher salt (kosher)
1/4 tsp baking soda
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Hummus is made in two phases. First, is to Slow Cook chick peas. Second, is to process ingredients as two batches in a food processor.
Place the water, chick peas, and baking soda in a 6 quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Tare colander, drain, and split chick peas evenly into two batches.
Execute all of the following steps twice, once for each batch of chick peas.
Place the 1/2 the chick peas (one batch), 3 cloves garlic, and 1 2/3 tsp kosher salt in the bowl of a food processor. Process 20 seconds.
Stop, scrape down the sides of the bowl, and process 20 seconds.
Add the juice of 1 lemon and 1/3 cup water. Process 20 seconds.
Add 1/2 cup tahini. Process 20 seconds and scrape down the sides of the bowl.
With the processor running, drizzle in 1/3 cup olive oil. Continue processing until desired consistency.
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