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.
Crock-Pot 6-Quart Oval Programmable Slow Cooker
KitchenAid Hand Blender
Pyrex Storage 18-Piece Round Set
1 clove garlic
Cayenne pepper to taste
Fresh ground pepper
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.
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.