This Middle Eastern dip is always a hit at parties. Simply serve it with pita, vegetables, or falafel.
Serves: 20Hands-on: 5 minutesTotal: 16 hours 5 minutesDifficulty: Easy
- 1 lb. dried chickpeas
- Water, as needed
- 3 Tbsp. tahini
- 3 Tbsp. lemon juice
- 3 cloves garlic
- ¼ tsp. salt
- Place the chickpeas in a 4-quart slow cooker and cover with water. Soak overnight. The next day, cook on low for 8 hours.
- Drain, reserving the liquid. Place the chickpeas, tahini, lemon juice, garlic, and salt in a food processor. Pulse until smooth, adding the reserved liquid as needed to achieve the desired texture.