Slow Cooker Kalamata Olive Hummus

To add a little smokiness to this hummus, stir in a teaspoon of smoked paprika with the ground cumin.

Serves: 24Hands-on: 5 minutesTotal: 8 hours 5 minutesDifficulty: Easy

Serves: 24


  • 1 lb. dried chickpeas (2 cups), soaked overnight and drained
  • 7 cups water
  • ⅓ cup tahini
  • 2 lemons, juiced
  • ¼ cup pitted and chopped Kalamata olives
  • 2 garlic cloves, minced
  • 4 Tbsp. olive oil
  • 2 tsp. ground cumin
  • ¾ tsp. salt
  • ¼ tsp. ground black pepper


  • Place the soaked and drained chickpeas and water in a 4-quart slow cooker, cover, and cook on high heat for 4 hours. Drain the chickpeas, reserving the water.
  • Combine the chickpeas and the rest of the ingredients in a food processor and purée until smooth. If hummus is too thick, add the reserved soaking liquid 1 tablespoon at a time until smooth.