I used to eat store bought hummus all the time and then just got tired of it. Even my favorite TJ’s brand which is not as salty as the rest, after a while I just was not into it any more. But I still sometimes wanted hummus and would buy just to leave it sitting in the fridge since I did not want it. The other day I was watching Good Eats with Alton Brown and saw him making hummus and felafel (my other favorite dish from the East). Then I went online to search for the recipe and behold I made this yesterday and loved it. So I can eat my Tuna Melt with a Kick sandwiches again. I love, love, love the taste. You can play with liquids to make it more liquid. I made my pretty thick and I actually prefer it that way. So just add table spoon of water and oil at a time to make it more liquid if you prefer your hummus a little thinner. Also, I used almond butter instead of Tahini and modified spices to make it how I like it.
- 1 pound chickpeas
- 2 tsp. minced garlic
- 1 1/2 tsp. Trader Joe’s 21 Solute Seasoning, or (1/2 tsp or each dried onion flakes, dried cilantro, ground pepper,
- juice of 1 lemon
- 2 tbsp. white vinegar
- 1/2 cup water
- 1/2 cup almond butter
- 1/2 cup extra-virgin olive oil
- 2 tsp. paprika
- 1 pound dry chickpeas
- 1/4 teaspoon baking soda
- 7 cups filtered water
- To cook the chickpeas (you can always use store bough but I I prefer to cook mine where they are not getting canned and are full of sodium). You will need to soak them overnight covered with water, then drain and drain the next day making sure to take out any particles that made their way during harvesting or the ones that look a bit off.
- Prepare the slow cooker and place chickpeas first, then add water and baking soda. Stir well.
- Cover and cook on high heat for 5 hours until tender. When ready, drain the chickpeas and let them cool.
- To make hummus. Place half of oil and water in the food processor first, then add chickpeas, garlic, and seasoning and blend on high speed for 10-20 seconds.
- Scrape down the sides, add almond butter, pulse on high five times. Then slowly add the rest of the liquid, stopping frequently to scrape down the sides. Here is where you can add more liquid if you prefer a thinner hummus consistency.