The hardest part of this recipe is to remember to soak the chickpeas the night before.
Then the next morning throw them in the slow cooker with fresh cold water. Turn on to high and let it do its thing for 4 hours. Cool in the water then drain and use.
You are going to have too many chickpeas from this recipes. So just freeze them in a ziplock bag and use them for curries, stews and salads. They are great to have on hand and much better than store bought. Cooking them in a crock pot gives you the perfect chickpea, they stay whole and round with a tiny bite on the outside and soft on the inside, not mushy like the canned ones.
Harissa is a middle eastern paste made of roast chili peppers and some spices and herbs. Available at most super markets and otherwise online, which is where I get most of my special ingredients.
Serves 6 – 8 as an appetizer
- 3 Cups cooked Chickpeas from 1 lb. bag of dried chickpeas, soaked overnight and cooked, see above. Reserve 1/4 Cup of the cooking liquid.
- 1 C. fresh or frozen pumpkin cubes, cooked and drained
- 1 whole head of roast garlic, peeled
- 1/4 C. lemon juice
- 1/4 C. Extra Virgin Olive Oil
- 2 tsp. Ground Cumin
- 1/2 tsp. Coriander
- 3 tsp. Onion powder
- 1 – 2 tsp. Harissa
- 1 tsp. Pink Himalayan Salt
- 1/4 C. Tahini
- 2 tbsp. Peanut Butter
- 1 tbsp. Nutritional Yeast (optional)
To roast garlic, preheat oven to 425° F / 220° C. Wrap in aluminum foil and roast for about 45 min to 1 hour until tender. Peel the cloves.
In the food processor, blend everything together until creamy starting with 1 tsp of the Harissa. Add more after you have tasted it. It’s very hot stuff.
Serve Hummus with crackers, vegetables and pita. Store in the fridge for up to 4-5 days in a sealed container.
Roast pumpkin Seeds, for recipe see Spiced Pumpkin Soup with a twist…
crispy fried onions