Servings: 8
Prep time: 5 min Cooking time: 4 hours
Ingredients
1 cup dried garbanzo beans
4 cups water
3 garlic cloves, peeled
Zest and juice of 1 lemon
1/4 cup Tahini
2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp ground cumin
1 Tbsp. fresh parsley, finely chopped (optional for garnish)
1/8 tsp. sweet paprika (optional for garnish)
Directions
1. Add garbanzo beans, water, and garlic cloves to the slow cooker.
2. Cover and cook on low for 8-10 hours or high for 4-5 hours, or until chickpeas are very soft.
3. Once done cooking, drain the chickpeas and garlic. Allow to cool for a few minutes.
4. Add the chickpeas and garlic to a food processor or blender with Tahini, lemon juice and zest, salt, olive oil, and cumin. Process on low for 2 minutes until smooth.
5. If still chunky, add one tablespoon of water to the hummus and process again. Repeat if needed.
6. Sprinkle top with parsley and paprika. Enjoy with whole-grain crackers or veggies.
Notes:
Serving size is 4 tablespoons.
