Hummus

7 1/4 cups water
1 pound dry chickpeas, sorted and rinsed
1/4 teaspoon baking soda
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
5 tablespoons freshly squeezed lemon juice
1/3 cup tahini, stirred well
1/4 cup extra-virgin olive oil

Place 7 cups of water, the chickpeas, and the baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender.

Drain the chickpeas

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 remaining water (1/4 cup). Process for 20 seconds. Add the tahini. 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

Serving Size: Makes 10 x 1/4 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user GURKHADAVE.