Paleo Hummus

I got this recipe from a good friend and fellow CrossFitter April Hampton!!

1 pound  Chickpeas (Tenderized in a slow cooker)

2 cloves garlic, minced

1 1/2 teaspoons kosher salt

5 tablespoons freshly squeezed lemon juice

1/4 cup water

1/3 cup tahini, stirred well

1/4 cup extra-virgin olive oil, plus extra for serving

Powdered sumac, optional

 

Put chickpeas, garlic, and kosher salt in  a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

 

For Chick Peas in slow cooker:

7 cups water

1 pound dry chickpeas, sorted and rinsed

1/4 teaspoon baking soda

 
Place the water, chickpeas, and baking soda in a slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately.