Spicy Calabrian Pesto Hummus

Ingredients:
1 lb Slow Cooker Chickpeas(recipe below)
2 cloves garlic minced
2 teaspoons kosher slat
5 tablespoons freshly squeezed kosher salt
¼ cup water
1/3 cup tahini, stirred well
¼ cup Spice Calabrian PestoOlive Oil
Directions:
Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, crape down the sides of the bowl and process for another 15, to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
To serve: transfer the hummus to a bowl and drizzle with additional olive oil and salt if desired

Slow Cooker Chickpeas:
7 cups water
1 pound dry chickpeas sorted and rinsed
¼ teaspoon baking soda
Large slow cooker
Place the water chickpeas and baking soda in a large slow cooker. Cover and cook on high heat for 4 hours or on low heat for 8 to 9 hours or until tender. Drain and cool 

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