Flavourful Cooking

More from the slow cooker

Chickpeas from Dried with Creamy Hummus

In the slow cooker, dried chickpeas turn butter-soft and far tastier than tinned, perfect for the smoothest hummus. This recipe makes approx. 1.2 kg of cooked chickpeas: 300 g goes into a big bowl of hummus, and you keep the rest.

€3–4MildVegetarian15 min prepLOW 8–10 hrs · HIGH 4–5 hrsFreezes well
Chickpeas from Dried with Creamy Hummus

Ingredients serves 4

Tick off what you already have at home.

  • Any supermarket

    Aisle: legumbres. Soak overnight; 'lechoso' or 'pedrosillano' chickpeas cook nicely soft.

  • Any supermarket

    Aisle: agua. Tap water is safe; many locals use bottled water because of the taste.

  • Any supermarket

    Aisle: harinas / repostería. Sometimes shelved with salt or spices instead of the baking goods.

  • Tienda marroquí/árabeMercadonaCarrefour

    Aisle: salsas / internacional. Supermarkets often put it near hummus or international foods; Arab shops have bigger jars.

  • Any supermarket

    Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.

  • Any supermarket

    Aisle: especias. Arab shops and market stalls sell cumin loose, often fresher and cheaper.

  • MercadonaMASEl Corte Inglés

    Aisle: aceites. Check for 'virgen extra' on the label; local Málaga mills often appear in regional chains like MAS.

  • Any supermarket

    Aisle: agua. Tap water is safe; many locals use bottled water because of the taste.

  • Any supermarket

    Aisle: especias. Plain pimentón dulce is unsmoked; the smoked one says 'de la Vera'.

Method

  1. 1

    Rinse the chickpeas and pick out any little stones. Soaking isn't necessary, but if you soak them for 8–12 hours they cook more quickly and evenly.

  2. 2

    Put the chickpeas in the slow cooker with hot water; the water should come 5 cm above them. Add the bicarbonate of soda, bay leaf and garlic (optional). Don't add lemon or tomato yet: acid keeps them hard.

  3. 3

    Put the lid on and cook unsoaked for 8–10 hours on LOW or 4–5 hours on HIGH (soaked: 6–8 hours on LOW or 3–4 hours on HIGH). They're done when you can easily squash one between your fingers. Stir in the salt and leave them in the cooking liquid for 15 minutes.

  4. 4

    For the hummus, blend 300 g warm chickpeas with the tahini, lemon juice, garlic, cumin, oil, a pinch of salt and the ice-cold water for 3–4 minutes until smooth, in a blender or with a stick blender. Taste and add more lemon or water if needed.

  5. 5

    Spoon the hummus into a bowl and finish with paprika and a drizzle of oil (optional). Leave the rest of the chickpeas to cool in their cooking liquid: they keep for 4–5 days in the fridge, or 3 months in the freezer in portions with a little liquid.

Flavourful Cooking · slowcookerspain.com/en/recipes/chickpeas-from-dried-with-creamy-hummus/