Ingredients
- 1 pound Slow Oven Chickpeas, cooled, recipe follows
- 2 cloves garlic clove, minced
- 1 1/2 teaspoons kosher salt
- 5 tablespoons freshly squeezed fresh lemon juice
- 1/4 cup water
- 1/3 cup tahini, stirred well
- 1/4 cup extra-virgin essential olive oil, plus extra for serving
- Powdered sumac, optional
- Slow Oven Chickpeas:
- 7 cups water
- 1 pound dry chickpeas, sorted and rinsed
- 1/4 teaspoon sodium bicarbonate
- Special equipment: a couple 1/2-quart slow oven
Directions
Put the chickpeas, garlic clove, and kosher salt within the bowl of the mixer. Process for 15-20 seconds. Stop, scrape lower the edges from the bowl, and process for an additional 15-20 seconds. Add some fresh lemon juice and water. Process for 25 seconds. Add some tahini. Process for 25 seconds, then scrape lower the edges from the bowl. Using the processor running, drizzle within the essential olive oil.
For everyone, transfer the hummus to some bowl and drizzle with a lot more essential olive oil and sprinkle with sumac, to taste, if preferred.
Slow Oven Chickpeas:
Put the water, chickpeas. and sodium bicarbonate inside a 2 1/2-quart slow oven. Cover and prepare on high temperature for 4 hrs, or on low heat for 8 to 9 hrs, or until tender. Drain and serve immediately, or use within preferred dish.