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Zesty Lemon Herb Hummus

Who knew you could make hummus in a slow cooker? This warm, creamy version is a game-changer for holiday parties! The bright lemon and fresh herbs make it feel lighter than traditional dips, and keeping it warm in the slow cooker brings out all those amazing flavors.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 cans 15 oz each chickpeas, drained and rinsed
  • 1/2 cup tahini
  • 1/3 cup fresh lemon juice about 2 lemons
  • 2 tablespoons lemon zest
  • 1/4 cup extra virgin olive oil plus more for drizzling
  • 4 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh mint chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika plus more for garnish
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup warm water or more as needed
  • Pine nuts toasted (for garnish)

Method
 

  1. In a food processor, combine chickpeas, tahini, lemon juice, lemon zest, olive oil, and garlic. Pulse until mostly smooth.
  2. Add parsley, dill, mint, cumin, paprika, salt, and pepper. Process until well combined and herbs are finely chopped.
  3. With the processor running, slowly add warm water until you reach your desired consistency. The hummus should be smooth and creamy but not runny.
  4. Transfer the hummus to your slow cooker and smooth the top with a spatula.
  5. Cover and cook on LOW for 1.5 hours, stirring once after 45 minutes. This warms the hummus through and allows the flavors to meld beautifully.
  6. Before serving, drizzle with extra virgin olive oil, sprinkle with paprika and toasted pine nuts. Serve warm with pita chips, fresh vegetables, or pita bread.