Not Here to Share Recipes

Other than those passed down by a two-year-old.

I’m a really good cook, but I’ve never made homemade hummus. I learned the recipe from my 2 1/2 year-old granddaughter.

It’s quite simple, simply slow cook, garbanzo beans, tahini, garlic, olive oil, veggie broth, lemon, and a tad of salt.

Blender

Once it’s all cooked, last time I did it in a crockpot put all in a blender or use an immersion blender.

And you’re done

Some people like actual instruction

Instructions

• rinse 16 oz dried chickpeas in a colander and check for stones or foreign objects
• Add rinsed chickpeas, 1 teaspoon salt, and 7 cups water to a greased slow cooker
• Cover and cook on low for 8-10 hours or high for 4-5 hours. The goal is to have overcooked, very soft chicken peas
• Allow to cool a bit and drain water from chickpeas
• If needed, re-grease slow cooker and return soft chicken peas
• Add ⅔ cup Tahini, 2 lemons, 3 cloves garlic, 3 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon cumin to chickpeas
• Use a strong immerson blender and blend all ingredients in slow cooker until smooth. 
• To make your hummus creamier, add a few tablespoons of ice water* at a time, blending in between until the desired consistency is reached.