• 1-1/2 c. Dried Chick Peas
  • 2 c. or more of Water
  • 1 tsp. Salt
  • 2 Cloves Garlic
  • 1/4 c. Olive Oil
  • 1/4 tsp. Pepper
  • Juice of 1 lemon
  • 1/4 c. Tahini
  • 1/3 c. (or more) reserved juices

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Hummus has to be one of my very favorite things on this planet to eat!  It’s delicious, and so, so good for you!  You need not be a vegetarian to enjoy this simple recipe for Slow Cooker Mediterranean Hummus.

  1. Rinse and wash dried chickpeas.
  2. Place beans in the slow cooker and add enough water to completely cover the peas.
  3. Cover and crock on HIGH 4 hours, or until chickpeas are very soft. (add more water as needed when cooking.)
  4. Next, drain chickpeas and reserve liquid.
  5. Place chickpeas in a blender, add garlic, salt & pepper and pulse for 30 seconds.
  6. Squeeze in lemon juice, 1/3 c. of reserved liquid and tahini paste. Pulse.
  7. Finally, drizzle in olive oil while blending until completely combined.
  8. Keep adding a bit of cooking liquid in, if needed until you have reached desired consistency.
  9. Allow hummus to cool and store in refrigerator several hours before serving.

Serve with pita chips, veggies, and/or chips.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Mediterranean Hummus

 

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