Andrew’s Hummus

This is Andrew’s hummus recipe that he arrived at after much trial and error.
We can’t get enough of it!

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:

1/2 cup extra virgin olive oil
2 1/2 Tablespoons tahini
2-3 garlic cloves
5-6 large lemons, juiced
1/4 tsp. cayenne pepper
2 tsp. salt
15 turns of pepper grinder

Blend with an immersion blender.  Taste and adjust seasonings.

Fills approximately 6 1/2 (2-cup) pyrex glass containers.  Freezes well.

Helpful equipment:
Crock-Pot 6-Quart Oval Programmable Slow Cooker
KitchenAid Hand Blender
Pyrex Storage 18-Piece Round Set

Dill Dip

Sour cream
Fresh dill
1 clove garlic
Cayenne pepper to taste
Fresh ground pepper
Salt

I think it might be better with some dried dill too, but I don’t have any on hand.  It’s good though.

Inspired by @scrabblewench.

Update:
I added dried dill weed and it definitely gave it that characteristic “dill dip” flavor that it was lacking.  I can’t stop eating it.