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Ingredients

1 pound Slow Cooker chickpeas, cooled, see below

4 cloves garlic, minced

1 1/2 teaspoons kosher salt

6 tablespoons freshly squeezed lemon juice

1/4 cup water

2/3 cup tahini, stirred well

1/4 - 1/3 cup extra-virgin olive oil, plus extra for serving

1/4-1/2 cup pickled jalapeno slices, drained

2 teaspoons cumin

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 (I used my regular slow cooker)

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