Hummus

Garbanzo beans in the crockpot:

7 cups water
1 pound dried chickpeas, sorted and rinsed
1/4 teaspoon baking soda

Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish. Makes enough for over 2x the hummus below.

Hummus:

3 cups cooked and drained well garbanzo beans (you can used canned)

1/4 c. lemon juice

3/4 c tahini, creamy (1/2 c is also ok, since it's expensive)

2 TB soy sauce

1 TB olive oil

2 tsp cumin powder

1 1/2 tsp minced garlic

3/4 tsp sea salt

1/2 tsp cayenne pepper

Blend in food processor. Add water in small amounts until smooth.

Also, if you want it really yummy, roast 2 red bell peppers and add that to the food processor (cut them in half and roast in 400 degree oven until soft and a little black on outside). When my kids first tried this they said it tasted like C*fe Rio's queso.

I divide it in 3 portions and freeze 2 of them in freezer jam containers for later.