Slow Cooked Hummas

This is the best hummas I have ever made or tasted. It’s a commitment but mostly hands off.

Home Cooked Chickpeas

• 1 lb dried chickpeas
• 2 tbsp olive oil
• 1 onion, sliced thin
• 8 cloves garlic, crushed
• 1 tsp salt
• 1 quart of water
• Several bay leaves

Rinse & drain the chickpeas. Place in a large bowl and cover with water. Set at room temperature for 24 hours.

In a large saucepan combine oil, onions and garlic. Saute over medium heat, until softened.

Drain the chickpeas add to sauce pan and stir to coat in the oil. Add water and bay leaves, cover and simmer until tender 4 hours or so. Add more water as needed.

Hummus

• 2 1/2 c of chickpeas, drained
• 2 cloves garlic
• 4 tbsp lemon juice
• 4 tbsp tahini
• 1 tsp salt
• 2 tbsp olive oil
• 1/8 tsp paprika

In a food processor or blender, add all the ingredients. Blend until smooth. Add water 2 tbsp at a time if too thick.

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