1. For ease and convenience the recipe below uses canned chickpeas. However, if you want to save money AND have a fresher, creamier tasting hummus, I highly recommend cooking your own dried chickpeas! The entire process is SUPER simple and can be done in the slow cooker. I included instructions below.
2. The consistency of your basil hummus completely relies on personal taste. I used about ½ cup ICE COLD water in mine. You can use extra virgin olive oil instead of water if you would like. The oil would give the hummus a more pungent, bitter taste. For a thinner consistency, use more water or oil; for a thicker consistency use less water or oil. Just make sure you are streaming in the liquid, one tablespoon at a time WITH the motor running. Also, if using water, make sure your water is ICE COLD as it gives the hummus a fluffier (less pasty) mouth feel.
3. Make sure you use the BEST looking cherry tomatoes you can find at the market. I used a combination of heirloom, vine-ripe and sungold cherry tomatoes, because our market has a great selection of cherry tomatoes. Whatever variety you chose, just make sure the tomatoes are plump, firm to touch, and have taut skin.
4. If you aren’t a fan of chickpeas, you can absolutely substitute an equal amount of cooked white beans for the chickpeas.
How To Cook Chickpeas in the Slow Cooker:
Note: 1 cup dried chickpeas = 1 (15 ounce) can cooked chickpeas.
1. Cook the chickpeas (DO NOT SOAK): Place the 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.
2. Drain, reserving 1 cup of the cooking liquid. Discard onion.
3. Transfer the cooked chickpeas to a large clean kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove their skin.