A healthy dip for flat bread or vegetables that is low in fat and sodium. It can also be used as a spread on sandwiches instead of butter or mayonnaise.
1 lb | dried chick peas |
1/4 tsp | baking soda |
7 1/4 cups | water |
1 1/2 tsp |
salt |
2 cloves | minced garlic |
1/3 cup | tahini |
1/3 cup | lemon juice, preferably fresh squeezed |
1/4 cup | extra virgin olive oil |
- Rinse the chick peas and put in a slow cooker along with 7 cups of the water, the baking soda and 1 tsp salt. Slow cook on low for 10 hours. Note: The baking soda and salt along with the long cooking time give the chick peas the creamy texture necessary for good hummus.
- Drain the chick peas and let cool.
- Put the chick peas into a food processor with the garlic and tahini and blend for 15-20 secs. Scrape down the bowl and blend for another 15-20 secs.
- Add 1/4 cup of water, the lemon juice and 1/2 tsp salt. Blend for 15-20 secs.
- Keep the food processor running while you very slowly drizzle 1/4 cup olive oil. It is important to drizzle the oil slowly or the oil will separate from the mixture.
- After the oil has been incorporated blend for another 30 secs.
Makes 5-6 cups.
Variations:
- Hot Sauce Hummus - Add 1/4 cup of your favourite hot sauce with the lemon juice.
- Roasted Red Pepper Hummus - Blend in 1 or two roasted red peppers before you add the olive oil.
- Jalapeno Hummus - Remove the seeds from 2 jalapeno peppers and finely chop. Add with the garlic and tahini.