Hummus

A Cool Summer Treat

1 cup dry chick peas

3½- 4 cups water

¼ tsp nutmeg

¼ tsp pepper

¼ tsp chili powder             

¼ tsp celery seed or salt

¼ tsp cayenne pepper

2 cloves garlic

1 Bay leaf

2 tbsp lemon juice

1 tbsp olive oil

½ tsp sesame seed oil

½ tsp sea salt
1 tbsp peanut butter

Place all ingredients in slow cooker and cook on high for three hours and then on low for five hours.  Once done cool completely.  (Put in sealed container and let stand in fridge overnight.  This will help incorporate flavors.) 

Most of the juice from the chick peas should be absorbed into the peas, if there is any left, drain, do not rinse.

Place chickpeas, lemon juice, olive oil, sesame seed oil, sea salt and peanut butter in blender or food processor and process until smooth.

Serve on fresh veggies or rice chips.

© Crackerberries 2013