Slow Cooker Zesty Lemon Hummus
Make this zesty Middle Eastern chickpea spread in a slow cooker. Serve with pita bread, crackers, cut vegetables, or falafel.
Serves: 24Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy
- 1 lb. dried chickpeas (2 cups), soaked overnight and drained
- 7 cups water
- 3 Tbsp. tahini
- 4 Tbsp. lemon juice
- Zest of 1 lemon
- 3 cloves garlic
- ¼ tsp. salt
- In a 4-quart slow cooker, place the soaked and drained chickpeas and water. Cook on low for 8 hours. Drain, reserving the liquid.
- In a food processor, place the chickpeas, tahini, lemon juice, lemon zest, garlic, and salt. Pulse until smooth, adding the reserved liquid, 1 tablespoon at a time as needed, until smooth.