Chickpea hummus in a slow cooker

Ingredients:

• 450g of slow-cooked and cooled chickpeas, see recipe below
• 2 crushed cloves of garlic
• 1.5 tsp coarse salt
• 5 tablespoons freshly squeezed lemon juice
• 1/4 cup water
• 1/3 cup well-mixed tahini sesame paste
• 1/4 cup extra-virgin olive oil, plus more for serving
• Sumac, optional

Chickpeas in a slow cooker:

• 7 tbsp of water
• 450 g of sorted and washed dried chickpeas
• 1/4 tsp baking soda (to soften the outer shell)
• Additional equipment: 2.5 l multicooker.

Preparation:

1. Place the chickpeas, garlic, and coarse salt in the bowl of a food processor. Blend for 15-20 seconds. Stop the processor, scrape down any bits stuck to the sides of the bowl, and blend for another 15-20 seconds. Add the lemon juice and water. Blend for 20 seconds.
   
   Add the sesame paste. Blend for 20 seconds, then scrape down the sides of the bowl. With the processor running, add the olive oil.
   
   Transfer the hummus to a bowl and drizzle with more olive oil, sprinkle with sumac to taste if desired, and serve.
2. Cooking chickpeas in a slow cooker:
   
   In a 2.5-liter multicooker, add water, chickpeas, and baking soda. Cover and cook on high for 4 hours or on low for 8-9 hours, or until tender. Drain and serve immediately or use in other dishes.