Easy Creamy Hummus

Soak:

1-1/3 cups of dry Chana Dal (split and peeled yellow chickpeas) in water for 6-8 hours.

Drain the soaked legumes and put them in a slow cooker with enough water to cover.

Cook:

Cook the chana dal on high for 3-4 hours until soft. Drain the cooked legumes, reserving the liquid.

Process:

Put cooked chana dal in a food processor with

• 1/2 cup tahini
• 3 small cloves of garlic
• 1-1/2 teaspoons of salt
• 2-3 tablespoons of lemon juice, freshly squeezed if available

Process until light and very smooth. Add a little of the cooking liquid if needed. Garnish with paprika and olive oil before serving if desired. 

Variations and notes:

• Use whole chickpeas and increase soaking/cooking time. Peel the skins off the cooked chickpeas if you want a super-creamy result
• Add cumin or other spices as desired
• Use an Instant Pot for cooking chickpeas
• I let the chana dal cool overnight in the crockpot and did not have to add extra liquid to the food processor.

Nutritional Information (1/4 cup serving)