Home-made hummus is the only way to go. It's creamy and smooth, and can easily be used to top just about everything.
Make 2 1/2 cup hummus
- 1lb slow cooker Chickpeas, cooled, recipe follows
- 2 clove garlic, minced
- 1 1/2 tsp Kosher salt
- 5 Tbsp freshly squeezed lemon juice
- 1/4 cup water
- 1/3 cup tahini, stirred well
- 1/4 cup extra-virgin olive oil, plus extra fro serving
- Powered sumac, optional
- 7 cup filtered water
- 1lb. dry chickpeas, sorted and rinsed
- 1/4 tsp baking soda
- 2 1/2 quart slow cooker
- 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 8 to 9 hours, or until tender.
- Drain and serve immediately, or use in desired dish
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
- Add minced garlic and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process, then with the processor running, drizzle in the olive oil.
- Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 1/4 cup of water until the consistency is perfect.
- Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with sumac.
- Store homemade hummus in an airtight container and refrigerate up to one week.
Recipe courtesy Alton Brown, 2010