Hummus For Real

Ingredients

• 0.3 teaspoon baking soda 
• 1 pound chickpeas dry rinsed
• 2 cloves garlic minced
• 1.5 teaspoons kosher salt 
• 5 tablespoons juice of lemon freshly squeezed
• 0.3 cup olive oil extra-virgin for serving
• 10 servings powdered sumac 
• 0.3 cup tahini well
• 0.3 cup water 
• 7 cups water 

Equipment

• food processor
• bowl
• slow cooker

Directions

1. Watch how to make this recipe.
2. Special equipment: A 2 1/2-quart slow cooker
3. Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds.
4. Add the lemon juice and water. Process for 20 seconds.
5. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
6. To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.
7. Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender.
8. Drain and serve immediately, or use in desired dish.