Hummus - So many options, so little sodium

I love to snack on fresh vegetables dipped in hummus, but the sodium content of commercially prepared hummus was not enjoyable.  This hummus recipe calls for dried chickpeas to be cooked.  You may feel free to use canned chickpeas (Garbanzo Beans), but I would suggest draining and rinsing them well.  For a weekend later this summer, I will be making this for my three year old niece.

  1 Lb Chick Peas                                                                       4 Tbl Lemon Juice

  7 Cups Water                                                                           1/4 Cups Water

  1/4 Tsp Baking Soda                                                                1/3 Cup Tahini

  3 Cloves Garlic                                                                        1 Tbl Hot Sauce

  1 1/2 Tsp Salt                                                                           1/4 Cup Extra Virgin Olive Oil

Rinse and pick through the dried chickpeas and put in a 4 quart slow cooker with 7 cups water and 1/4 tsp baking soda.  Cover and cook on high for 4 hours or low for 9 hours.  Drain and cool.

When cool, put the chickpeas, garlic and salt in a food processor and pulse about 5 times.  Scrape bowl and pulse another 5 to 10 times.  Add lemon juice and water.  Process for 20 seconds.  Scrape the bowl, add the Tahini and hot sauce and process for  another 20 seconds.  With processor still on, drizzle in the olive oil and process until well blended.

If you want a flavored hummus, add 1 cup of your favorite roasted vegetable to the food processor at this time and process.

Transfer to a serving dish or a container for the refrigerator.