Quick show of hands, how many of you buy canned beans? There’s no shame in that because I do it all the time. That or we can all cower in shame together.
My kitchen is in a constant state of panic. I usually have three things going on the stove, something probably burning in the oven, and 10,000 ingredients to chop. There’s no time to worry about beans simmering on the stove. Praise the genius who invented the slow cooker because the beans can just work their magic all by themselves.
Slow cooked chickpeas. You heard me right. And it’s a great thing.
When I asked you on Facebook about featuring a slow cooker chickpea recipe on here, you were all about it! So here’s my end of the bargain to you.
These chickpeas are beyond better than the canned stuff. They’re:
Tastier
Fresher
Crunchier
They’re TFC.
Am I weird for thinking that canned chickpeas are a bit too mushy and bland? Quite frankly the canned goods don’t do much to make my salads any sexier. These beans though…where do I even begin? They have a natural crunch and they’re infused with the broth that they’re cooked in. But enough talk, let’s get ready to make them.
First, we’re going to give a pound of chickpeas a quick bath and drain out all the water.
Then, we fill the slow cooker with 6 cups of vegetable stock, or whatever stock you prefer. Add a teaspoon of salt and some bay leaves for flavor. Set it on low for 8 hours, and that’s it!
Perfectly cooked chickpeas—about 6 cups total. You’ll notice that there’s still some broth left. Make sure to save it! It is the one of the best stock bases I’ve used for a soup. I’ll show you how to do that next week.
But for now, let’s make a hummus.
I’ve been buying so much red beet hummus lately that I thought it was about time to make my own. I can’t get over it’s lovely hue and slightly sweet flavor. Serve the hummus as a bruschetta or dip your favorite vegetables in this magenta wonder. You can’t go wrong with this one!
Red Beet Hummus Bruschetta
Ingredients
Red Beet Hummus
- 2 cups (340g) slow-cooked chickpeas (see note on how to cook them)
- 2.5 ounces (70g) cooked red beets (about one and a half small beets)
- 6 tablespoons water
- 2 tablespoons olive oil
- 2 to 3 tablespoons lemon juice, adjust to taste
- 1 tablespoon tahini
- 1 teaspoon sea salt
- 1/2 teaspoon onion powder
- pine nuts for topping, optional
- chopped fresh dill for garnish, optional
Bruschetta
- 1 French baguette
- olive oil for brushing
- 1 to 2 cloves of garlic
- salsa for topping
Instructions
- Blend all the hummus ingredients in a food processor until smooth. Set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the baguette to 1/2-inch slices. Lightly brush each slice with olive oil. Line the brushetta on a baking sheet and bake for about 10 to 15 minutes, or until they start to brown. When the bread is cool enough to handle, rub the garlic on each slice of toasted bread to give it more flavor.
- Smear each slice of toasted bread with some hummus and top with salsa.
- Serve immediately. Store any hummus in an airtight container for up to a week.
Notes
- To make the slow cooker chickpeas, a one-pound (450g) of chickpeas. Pour the rinsed chickpeas into the slow cooker. Add 6 cups of vegetable stock (or your favorite broth), 1 teaspoon of salt, and 2 bay leaves. Set the slow cooker on low for 8 hours. Be sure to save any leftover broth for another dish!
- The slow cooker chickpeas will last in the refrigerator for 4 or 5 days. You can also freeze the chickpeas if you don’t think you can use all 6 cups of it in a few days. It’s a lot, I know.
Looking for more dip ideas?
Shashi at RunninSrilankan says
I adore beets so I am digging this – not to mention – it’s just so pretty – gorgeous photos!
Arman @ thebigmansworld says
Haha, I immediately thought of you Shashi when I saw the recipe!
Lisa says
Thank you so much, Shashi!!
Chicago Jogger says
I am obsessed with chickpeas, and I’ll admit I have only tried the canned version. I can’t wait to pick up the dried version and try it in the slow cooker! Thanks for the idea 🙂
Lisa says
You’re welcome, Celia! Let me know how it goes!
Alice @ Hip Foodie Mom says
Lisa, I LOVE this red beet hummus bruschetta!!!! so gorgeous!! Making this!!!! as soon as I get home!!! oh my gawd, I seriously love the color!
Lisa says
Thanks, Alice!! Let me know how it goes! I’d start with a little bit of beets first and then work you way up to more if you want more beet flavor.
Kelly // The Pretty Bee: Cooking & Creating says
Wow, this hummus is so pretty! What a gorgeous color for spring!
Lisa says
Thanks, Kelly!!
Linda @ Veganosity says
That hummus is gorgeous! I’ve never made a slow cook chickpea but I can see why you’d choose them over canned. I will definitely give this a try. Pinned!
Lisa says
Thanks, Linda!
Tawnie Kroll says
Beautiful!
Lisa says
Thanks, Tawnie!
Rebecca @ Strength and Sunshine says
I cook mine in my rice cooker!!! But yes, always with a bay leaf!
Lisa says
That bay leaf is so clutch!
Leigha @ The Yooper Girl says
Oh my gosh. First, you are a GENIUS for coming up with slow cooker chickpeas. For some reason I still haven’t made my own beans, but I have no excuse now that I know this method! Second, this HUMMUS. Aside from it’s beautiful color and your photos, it sounds amazing! Just a few days ago I discovered I like beets so now I’m on a mission to make up for all the time lost. Can’t wait to make this!
Lisa says
Aww, thanks, Leigha! Slow cooker beans are AWESOME–definitely worth it. And hooray for getting into beets! Let me know if you try this!
Catherine says
Dear Lisa, you sound just like me. When I cook the entire kitchen looks like it exploded!
I have try slow cooking my chickpeas…that is a very good idea. All in all, a very beautiful dish. My daughter would love this, because she loves to snack on roasted chickpeas, and she also loves beets! Pinned for later dear. xo, Catherine
Lisa says
Haha, yes, my kitchen is such a zoo! Thank you so much, Catherine!
Arman @ thebigmansworld says
If food was art, this would be it.
PS- Seinfeld date in NYC? In the diner?
Lisa says
Thanks, Arman!! When are you headed over?
Liz @ Floating Kitchen says
I used to buy dried beans all the time, but then I got lazy. Ugh. So I’m super excited about these crock-pot chickpeas. Never though to do that before. Genius! And the color of this hummus = to die for!
Lisa says
Girl, I don’t blame you for not wanting to cook them on the stove top! Thanks for the share!
Joanne says
I am ALLLLL about making beans from scratch. They are SO MUCH TASTIER than anything you can get in a can!! Love love love this hummus. it’s so pretty in pink!
Lisa says
I was blown away by how flavorful those beans were—I was eating them straight from the slow cooker!
Ashley | Spoonful of Flavor says
I have actually never made chickpeas in the slow cooker. I’m not very good about remembering to use my slow cooker, but I’m sure that they taste much better than canned chickpeas. This hummus is gorgeous and I’m sure it tastes amazing!
Lisa says
Thanks, Ashley! Chickpeas in the slow cooker are definitely worth trying!
Beth says
These look like they could be served at a fancy dinner party!
Lisa says
Thanks, Beth!!! <3
Julia says
Ugh! Recipe after my own heart! I love using my slow cooker and have yet to make beans in it. I absolutely adore the idea of a chickpea AND beet hummus (obvi). It’s sooo pretty pink! Now I’m craving all the buschetta!
Lisa says
Beans in the slow cooker = magic! P.S. I juuuust started adding beets to my smoothies, and I think I’m ready to dive in. Time to try all of your beet smoothie recipes!
Sonali- The Foodie Physician says
This is some of the prettiest bruschetta that I’ve ever seen- so festive and the colors are stunning! Pinning and tweeting now 🙂
Lisa says
Thanks so much, Sonali!!
Caryn says
Wow. Your photos are awesome and this sounds delicious. I eat really clean, but still buy the Whole Foods packaged beans. I really need to try making them in my slow cooker. Thanks.
Lisa says
Thanks for your kind words, Caryn! The slow cooker beans are definitely worth trying at least once!
Shelby @ Go Eat and Repeat says
I love how pink this is! It is so fun and pretty!
Lisa says
Thanks, Shelby!
Emma says
This looks so good Lisa. I love anything with made with beetroot, the colour is always amazing 🙂
Lisa says
Thanks, Emma!