garlic and lemon hummus

1 lb slow cooker chickpeas, drained and cooled (about 2-1/2 c, but measure on a scale to get the best results)
2 cloves garlic
1-1/2 tsp salt
1/4 c water
5 T lemon juice
1/3 c tahini, stirred
1/4 c extra virgin olive oil

Blend the chickpeas, garlic, and salt in a food processor until smooth. Add water and lemon juice, and blend until smooth. Add tahini and olive oil, and blend until smooth. Makes about 3-1/2 c finished hummus. The original recipe is from Alton Brown; I transferred it here when I was making it for Passover and the Food Network website crashed.

slow cooker chickpeas

1 lb dry chickpeas
7 c water
1/4 tsp baking soda

Combine in a slow cooker, cook on low 8-9 hours, or on high 4 hours, until tender. 1 lb dry chickpeas make far more than 1 lb cooled chickpeas called for in the recipe, so be sure to measure for best results. I store my cooked chickpeas in the freezer to use when needed, in a new batch of hummus.