Hummus

I begin the journey...
*1) THE DECISION: I could have bought canned Garbanzo beans...but why? when I don't have to. I'm thinking this is healthier without the preservatives?

*2) THE GARBANZO BEANS: I googled "how to cook garbanzo beans in a slow cooker"
I found this: http://freshslowcooking.com/88/cooking_chickpeas_in_your_crock-pot
Cooking dry chickpeas (or other dry beans) in your slow cooker is as easy as it gets. It also has many advantages over using canned beans. If you have a large slow cooker, you can cook big batches and freeze them in ‘can-size’ portions to make them convenient too.


Cooking Chickpeas in Your Slow Cooker
Dissolve 3 tablespoons of salt in 16 cups (4L) of cold water.
Soak 1 pound (2½ cups) dry chickpeas in the salted water overnight in a covered bowl or pot.
In the morning, drain the water and rinse the chickpeas. Place them in your slow cooker, cover them with about 1-inch of water and cook until tender. Low for 8-10 hours or high for 4-5 hours.