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Classic Hummus
Prep Time
10 mins
Total Time
4 hrs 10 mins
Course: Appetizers & Sides, Snacks & Treats
Servings: 24 servings
Author: Cynthia Rusincovitch
  • 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
  1. 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.
  2. 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.