OPTIONAL IF USING DRIED CHICKPEAS. Cook the Chickpeas: (*Do Not Soak) Place 1 1/2 cups of dried chickpeas in a slow cooker. Add 32 ounces of water* (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours. Drain, reserving 1 cup of the cooking liquid. Discard onion.
(OPTIONAL IF USING DRIED CHICKPEAS) Transfer the chickpeas to a large clean kitchen towel of paper towels, and dry, massaging the chickpeas gently to remove their skin.
Transfer chickpeas to the bowl of a food processor. Add cloves of garlic, cilantro, roasted red pepper, and 1 tablespoon of chickpea liquid. Process until chickpeas resemble wet sand, about 2 minutes, stopping to scrape down the sides of bowl as needed.
Add the remaining hummus ingredients except olive oil. Process to combine, about 1 minute, again stopping to scrape down the sides of bowl as needed. With processor running, slowly stream in the olive oil. Slowly stream in chickpea cooking liquid, 1 tablespoon at a time, until desired consistency is achieved.*
To Serve: Transfer the hummus to a serving bowl, drizzle with a bit of extra virgin olive oil if desired, and top with desired garnishes. Serve with pita chips and enjoy!
For a bolder flavored hummus, use only 1- 1 1/2 cans of chickpeas as opposed to the full 2 cans.
If using dried chickpeas, there is no need to soak the chickpeas, they will cook and become tender in the slow cooker. You can use a combination of half water and half vegetable stock when cooking the dried chickpeas, or just water, or just stock/broth.
If using canned chickpeas, skip step 1 & 2 of the recipe.
If using jarred prepared roasted peppers, make sure to pat the peppers as dry as possible.
I used about 7 tablespoons of chickpea cooking liquid in the hummus.
DIY fajita seasoning mixture = the onion powder through the cayenne pepper in the recipe + 3/4 teaspoon of salt. I like to make this separately in a small bowl, double the recipe and keep the other half in the pantry to have on hand.For Spicy Baked Pita Chips:2 Pita Breads1/4 Cup Olive Oil1 tsp Garlic Powder1/2 tsp Kosher Salt1/2 tsp Smoked Paprika1/4 tsp EACH: Chili Powder & Ground PepperPreheat oven to 350 degrees F. Line a baking sheet with parchment paper. Cut the pita into 8ths and place on prepared baking sheet.Combine oil through ground pepper in a small bowl. Brush both sides of the pita with the oil mixture. Bake for 10-12 minutes or until golden brown. Allow to cool slightly before eating.*Nutritional Information does not include optional garnishes and pita chips