The best and easiest Hummus recipe
In a slow-cooker, add your dried chickpeas with 3 cups of water and 1 teaspoon of salt. Cook on low for up to 6 hours or on high for about 3 hours, until cooked. Add the garlic cloves (with skin) in the last hour of cooking (or if you prefer, just put the cloves in the oven for a few minutes until fragrant).
Drain and rinse the chickpeas and allow it to cool. When cooled, peel the chickpeas to remove the thin translucent skins. With a simple pinch, the chickpea should slide out of its skin.
Add the peeled chickpeas to the food processor with the lemon juice and the 2nd teaspoon of salt.
Stop the food processor, add the tahini and seal the processor again. While the machine is running, add the cold water slowly until the desired consistency is achieved.
Scoop the hummus on a plate or into a bowl and drizzle with good olive oil and some cayenne pepper or smoked paprika. Serve with fresh bread or just about anything from crunchy veggies to crispy lentil chips.
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