Hummus is easy to make, easy to double or triple the recipe, and freezes great. This one uses chickpeas from a slow cooker – so no cans!
My children like it so much that my teenager has voluntarily learned to make it herself and her sisters stand on stools by the kitchen island with crackers or carrots in hand waiting for the food processor to stop so they can scoop it out before it even makes it to the bowl. This recipe makes a big batch, which is perfect for our big family. But if you are not the connoisseurs that we are, split the finished product in half and freeze it. When you are ready to eat the frozen batch, just thaw it in the refrigerator overnight. It returns perfectly to its previous creamy glory.
There was a time when I made hummus with canned chickpeas. You can absolutely do that with no issues. But to make a big batch, I was using 8 cans of beans at a time. It is much cheaper – and takes significantly less space in my pantry – to just keep a stash of dried chickpeas on hand. You also don’t have to worry about BPA or any other sort of weird chemicals often found in cans. You can cook the chickpeas on high or low in your slow cooker. If you cook them on high, the beans will likely split. But since your planning to put them in the food processor, it doesn’t really matter.
We use hummus mostly as a dip. It is a great way to get my kids (and myself!) to eat more veggies. But they also like to dip it with pita chips. It is also a fantastic alternative to spread on sandwiches. When we’re feeling super fancy we spread it on crostini and top it with homemade olive tapenade with a little drizzle of olive oil and a sprinkle of sea salt. Combined with diced chicken, diced tomatoes, and chopped parsley, hummus makes a fantastic main dish piled on top of pita with a fresh salad on the side.
Need more dips and sides? Check out this Ranch Seasoning that mixes up quickly into ranch dip, ranch burgers or salad dressing. And you have to try making your own Salsa. You’ll never buy it out of the bottle again!
- 2 cups chickpeas, dried garbanzo beans are also called chickpeas
- 7 cups water for the slow cooker
- 3 tbsp olive oil
- 4 cloves garlic
- 2 lemons for juicing
- 1 1/2 tsp salt
- 1/2 cup tahini
- Add dried chickpeas and water to your slow cooker, cover and cook on high for 4 hours or on low overnight. Check to make sure chickpeas are soft. Drain the water and add chickpeas to your food processor.
- Combine all ingredients in the food processor until smooth. If the consistency is too thick add a little water and blend again until you reach the consistency you prefer.