Hummus For Real

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1 pound Slow Cooker Chickpeas, cooled, recipe follows

2 cloves garlic, minced

1 1/2 teaspoons kosher salt

5 tablespoons freshly squeezed lemon juice

1/4 cup water

1/3 cup tahini, stirred well

1/4 cup extra-virgin olive oil, plus extra for serving

Powdered sumac, optional

7 cups water

1 pound dry chickpeas, sorted and rinsed

1/4 teaspoon baking soda

Special equipment: a 2 1/2-quart slow cooker

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