Now, I chose to add jalapenos because I wanted something with a kick, and it definitely packs a punch; however, you can add less jalapenos or leave them out completely, and it's still delicious. In fact, when I take it to work, I divide the mixture in half, and add jalapenos to half of the chickpeas. For dippers, use pita triangles, toasted slices of a baguette, sliced sweet peppers, and celery. Enjoy!
1 pound Slow Cooker Chickpeas, cooled, see below
4 cloves garlic, minced
1 1/2 teaspoons kosher salt
6 tablespoons freshly squeezed lemon juice
1/4 cup water
2/3 cup tahini, stirred well
1/4 - 1/3 cup extra-virgin olive oil, plus extra for serving
1/4-1/2 cup pickled jalapeno slices, drained
2 teaspoons cumin
Sumac, optional - but it's great! I order from here.
Place the chickpeas, garlic, and kosher salt in the bowl of a food processor.
Process for 15 to 20 seconds.
Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds.
Add the lemon juice and water. Process for 20 seconds.
Add the tahini, cumin, and jalapeno slices. Process for 20 seconds, then scrape down the sides of the bowl.
With the processor running, drizzle in the olive oil.
To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.
Slow Cooker Chickpeas:
7 cups water
1 pound dry chickpeas, sorted and rinsed
1/4 teaspoon baking soda
Special equipment: a 2 1/2-quart slow cooker (I used my regular slow cooker)
Place the water, chickpeas, and baking soda in slow cooker.
Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender.
Drain and serve immediately, or use in desired dish.