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Hummus
Hummus
Appliance: Slow Cooker - 4 quarts and larger.
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This Kitchen Tested recipe is Gluten Free
Hummus
Ingredients
For the Beans:
   1 pound dried garbanzo beans (chickpeas)
   7 cups water
   1/4 teaspoon baking soda
   
For the Dip:
   2 cloves garlic, finely minced
   1 to 1 1/2 teaspoons salt
   5 tablespoons lemon juice
   1/4 cup water
   1/3 cup tahini (sesame butter), stirred well
   1/4 cup olive oil, plus extra for serving
   
Optional garnishes:
   Ground sumac (See Note)
   Chopped parsley
   Lemon wedges


Directions
Pick over and rinse the garbanzo beans. Add the beans, water and baking soda to the crock or inner bowl of your slow cooker. Cover and cook on Low until very tender, 8 to 9 hours. There is no need to presoak. Drain, discarding cooking liquid, and cool beans.

Place the cooled garbanzo beans, the garlic, and 1 teaspoon salt in the bowl of a food processor. Process for 15 seconds, or so, then stop, scrape down the sides of the bowl, and process for a further 15 seconds. Scrape down sides, add the lemon juice and water, and process for 15 seconds. Scrape again, add the tahini and process for 15 seconds. Scrape sides again, and then, with the food processor running, drizzle the olive oil into the dip through the processor's food chute or oil slot. Adjust salt and lemon to taste.

Serve hummus drizzled with additional olive oil and desired garnishes.

Leftover hummus can be frozen. Pack hummus into small, airtight freezer containers, leaving 1/4 to 1/2 inch of room for expansion. Smooth the top of the hummus and cover completely with a thin layer of olive oil. Seal tightly, label and freeze. Use within three months.

NOTE: Ground Sumac is a tart, vivid red spice used throughout the Middle East and Mediterranean, and its bright flavor is used traditionally to complement hummus. It is also delicious in salad dressings and sprinkled on lamb and strongly flavored game.

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