A very special day is coming! It’s not long now. It only comes around once a year. Any guesses?
Pi day! Woohoo! And why do I love Pi day so much? Because I’m going to fill my face with pie, that’s why. This Saturday I’m going to have a pie post in celebration of Monday the 14th and let me just say…it’s crazy rich and delicious. 🎉
But let’s not get too ahead of ourselves. Let’s focus on today. Has anyone ever seen New Scandinavian Cooking on PBS? I swear I could watch that show just for the amazing scenery. But what I’ve learned is that they really love themselves a hearty open faced sandwich. And boy, those little gems always look super tasty.
Why am I talking about open faced sandwiches? That term is really weird if you think about it…anyway…I bring it up because I think this creamy hummus would be lovely spread in a huge mound all over a thick slice of rye or oatmeal bread, with lovely fresh veggies layered on top. Mmm…a rockin’ open faced sandwich.
I’m no stranger to hummus. I’ve had several hummus posts before. Like this tasty Panera Bread inspired cilantro hummus. But none of them have had tahini. Gasp! So I decided to make a tasty classic hummus. And I decided not to take any short cuts. That’s right. I used dried chickpeas and cooked them in the crockpot to make this hummus. And let me tell you, it is sooo creamy and good. And it makes a TON of it. Perhaps a delicious Easter side to bring along to a potluck? I don’t think anyone would complain.
Now where in the world are those tortilla chips?
Happy snacking! 😀
- 7 cups water
- 1 lb dry chickpeas, rinsed and sorted
- ¼ tsp baking soda
- 2 cloves garlic, minced
- 1½ tbsp kosher salt
- 5 tbsp freshly squeezed lemon juice
- ¼ cup water
- ⅓ cup tahini
- ¼ cup extra virgin olive oil
- Take sorted and rinsed chickpeas and place them in a 2½ quart slow cooker. Add water and baking soda. Turn on high heat and cook for 4 hours or low heat for 8-9 hours. After cooked, let cool.
- Put the cooled chickpeas into a food processor along with the garlic and salt. Pulse for 20 seconds.
- Scrape down the food processor and then add the lemon juice and water. Process for another 20 seconds.
- Add the tahini and scrape down again if you need to. Pulse for another 20 seconds.
- Scrape down one more time, then add the olive oil while the food processor is running. Blend until smooth.