Hummus

Step 1

Cover the chickpeas in two inches of water, mix in the baking soda and let sit over night before rinsing well.

Step 2

Place the chickpeas in a pot, cover with 2 inches water, bring to a boil, reduce the heat to medium-low and simmer until the chickpeas are tender enough that you can crush them between your fingers and that you can easily pinch off their skins, about 1 1/2 – 2 hours before draining, reserving 1 cup of the cooking liquid. Skim off any scum that may form on the surface of the water after bringing it to a boil.

Step 3

Puree everything in a food processor adding as much of the reserved cooking liquid as needed to get the hummus to the desired consistency.

Step 4

Cover the chickpeas in two inches of water, mix in the baking soda and let sit over night before rinsing well.

Step 5

Place the chickpeas in a slow cooker, covered with 2 inches of water, and cook on low for 6-10 hours or on high for 3-4 hours, or until the chickpeas are tender enough that you can crush them between your fingers and that you can easily pinch off their skins, before draining, reserving 1 cup of the cooking liquid.

Step 6

Puree everything in a food processor adding as much of the reserved cooking liquid as needed to get the hummus to the desired consistency.

Step 7

Puree everything in a food processor adding as much water as needed to get the desired consistency.

Step 8

Melt the butter in a pan over medium heat add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelize and turn golden brown, about 15-20 minutes.

Step 9

Add the garlic and thyme and cook until fragrant, about a minute.

Step 10

Add the wine, deglaze the pan and cook until most of the liquid has evaporated.

Step 11

Season with salt and pepper and enjoy!