How to Make Slow Cooker Chickpeas and Red Beet Hummus Bruschetta

Have you tried making slow cooker chickpeas before? They’re so much better than their canned cousins. In the next few weeks, we’re going to learn how to make slow cooker chickpeas and what to do with that pot of treasure. First up, it’s this red beet hummus bruschetta!

The perfect appetizer - Red Beet Hummus Bruschetta | healthynibblesandbits.com

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.

How to Make Slow Cooker Chickpeas | healthynibblesandbits.com @healthynibs

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.

How to Make Slow Cooker Chickpeas | healthynibblesandbits.com @healthynibs

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!

How to Make Slow Cooker Chickpeas | healthynibblesandbits.com @healthynibs

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.

How to Make Slow Cooker Chickpeas | healthynibblesandbits.com @healthynibs

But for now, let’s make a hummus.

The perfect appetizer - Red Beet Hummus Bruschetta | healthynibblesandbits.comI’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!

The perfect appetizer - Red Beet Hummus Bruschetta | healthynibblesandbits.com

Red Beet Hummus Bruschetta

Serves 10

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

    Red Beet Hummus
  • 2 cups (340g) slow-cooked chickpeas (see note on how to cook them)
  • 2.5 oz (70g) cooked red beets (about one and a half small beets)
  • 6 TBS water
  • 2 TBS olive oil
  • 2 to 3 TBS lemon juice (adjust to taste)
  • 1 TBS tahini
  • 1 tsp sea salt
  • 1/2 tsp 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

  1. Blend all the hummus ingredients in a food processor until smooth. Set aside.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Smear each slice of toasted bread with some hummus and top with salsa.
  5. Serve immediately. Store any hummus in an airtight container for up to a week.
Recipe Type: appetizer, vegetarian

Notes

1. 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!

2. 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.

7.6.4
413
https://healthynibblesandbits.com/how-to-make-slow-cooker-chickpeas-and-red-beet-hummus-bruschetta/

 Looking for more dip ideas?

THE BEST Butternut Squash, Hummus and Guacamole Dip | healthynibblesandbits.com #vegan #glutenfree

Butternut Squash, Hummus & Guacamole Dip

41 thoughts on “How to Make Slow Cooker Chickpeas and Red Beet Hummus Bruschetta

  1. Chicago Jogger
    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 :)
    Reply
    1. Lisa Post author
      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.
      Reply
  2. Leigha @ The Yooper Girl
    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!
    Reply
    1. Lisa Post author
      Aww, thanks, Leigha! Slow cooker beans are AWESOME--definitely worth it. And hooray for getting into beets! Let me know if you try this!
      Reply
  3. Catherine
    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
    Reply
  4. Liz @ Floating Kitchen
    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!
    Reply
  5. Joanne
    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!
    Reply
    1. Lisa Post author
      I was blown away by how flavorful those beans were---I was eating them straight from the slow cooker!
      Reply
  6. Ashley | Spoonful of Flavor
    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!
    Reply
  7. Julia
    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!
    Reply
    1. Lisa Post author
      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!
      Reply
  8. Caryn
    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.
    Reply
    1. Lisa Post author
      Thanks for your kind words, Caryn! The slow cooker beans are definitely worth trying at least once!
      Reply
  9. Pingback: Bean Bytes 134

  10. Pingback: Chickpea Minestrone Soup - Healthy Nibbles & Bits

Leave a Reply

Your email address will not be published. Required fields are marked *