INGREDIENTS
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1 pound Slow Cooker Chickpeas, cooled, recipe follows
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2 cloves garlic, minced
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1 1/2 teaspoons kosher salt
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5 tablespoons freshly squeezed lemon juice
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1/4 cup water
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1/3 cup tahini, stirred well
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1/4 cup extra-virgin olive oil, plus extra for serving
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Powdered sumac, optional
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7 cups water
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1 pound dry chickpeas, sorted and rinsed
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1/4 teaspoon baking soda
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Special equipment: a 2 1/2-quart slow cooker
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