Super Smooth Hummus

Ingredients

• 7 cup water
• 1 lb dry chickpeas (Sorted and rinsed)
• 0.25 tsp baking soda
• 1 lb cooked Slow Cooker Chickpeas (Prepared from the slow-cooker chickpeas above)
• 2 garlic (Cloves, minced)
• 1.5 tsp kosher salt
• 0.5 tsp ground cumin
• 0.333 cup tahini (Stirred well)
• 5 tbsp freshly squeezed lemon juice
• 0.25 cup reserved bean liquid (Reserved from the cooked chickpeas)
• 0.25 cup extra-virgin olive oil (Plus extra for serving)
• powdered sumac and/or smoked paprika (To taste; optional)
• extra-virgin olive oil for serving (For drizzling)

Steps

1. 1

   Prepare the slow-cooker chickpeas. Place the water, dry chickpeas, and baking soda in a 2 1/2-quart slow cooker.

2. 2

   Cover and cook the chickpeas until tender: on high heat for 4 hours, or on low heat for 8 to 9 hours.

3. 3

   Drain the chickpeas, reserving 1/4 cup of the bean liquid, and set the chickpeas aside.

4. 4

   Make the hummus. Place the cooked chickpeas in the bowl of a food processor with the minced garlic, kosher salt, and ground cumin.

5. 5

   Process for 20 to 30 seconds. Scrape down the sides of the bowl.

6. 6

   Add the stirred tahini and process for another 15 seconds.

7. 7

   Add the lemon juice and 1/4 cup of the reserved bean liquid. Process for 20 seconds, then scrape down the sides of the bowl.

8. 8

   With the food processor running, drizzle in the olive oil. Process for another 20 seconds, or until the hummus is smooth.

9. 9

   Transfer the hummus to a serving bowl. Drizzle with additional olive oil and sprinkle with sumac or smoked paprika, if desired.

Notes

The source lists 4 hours 20 minutes total time based on the high-heat slow-cooker option; the low-heat option takes 8 to 9 hours. Specialized equipment: a 2 1/2-quart slow cooker and a food processor. The recipe first appeared in Season 14 of Good Eats.

Nutrition per serving

• appetizer
• dip
• vegetarian
• vegan
• gluten-free
• dairy-free
• slow-cooked
• make-ahead