4 cups dried chickpeas
3 tsp. salt
12 cups cold water
Sort chickpeas to remove any that look unusual. Rinse with water and add chickpeas, salt, and water to a large crockpot. Cook on low for 8 hours. After chickpeas are cooked, you can proceed to the next part or store them in the refrigerator for a few days.
When chickpeas are cooked, remove excess liquid, saving it for later thinning or soup, and add:
Blend with an immersion blender. Taste and adjust seasonings.
Fills approximately 6 1/2 (2-cup) pyrex glass containers. Freezes well.