Notes — Allow 4+ hours to cook the chickpeas, or half that time in Instant Pot. Can be frozen easily. (unknown kcal/recipe)

Ingredients (Chickpeas)

• 7 cups water
• 1 lb dry chickpeas
• 1/4 tsp baking soda

Ingredients (Hummus)

• Slow-Cooker Chickpeas (Above)
• 2 cloves garlic, minced
• 3 tbsp lemon juice
• 1/4 cup water
• 1/3 cup tahini
• 1/4 cup olive oil

Instructions (Chickpeas)

1. Place all the chickpea ingredients in a slow-cooker and cook on high for 4 hours or low for 8 hours.

Instructions (Hummus)

1. Place the cooked chickpeas, garlic and salt in food processor. Process 20 seconds, scrape sides and then process another 20 seconds.
2. Add the lemon juice and water and process 20 seconds.
3. Add tahini, process for 20 seconds.
4. Add oil and process until smooth.