White Bean & Garlic Hummus
2/3 cup dried white beans, rinsed
6 garlic cloves, peeled
1/4 cup extra virgin olive oil
Juice of 1 lemon
Kosher salt and black pepper, to taste
Place beans in bottom of slow cooker. Add in the garlic cloves.
Cover beans with water about 2 inches above the beans.
Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours, or until beans are very tender.
Pour slow cooker contents into a colander and let all the water drain off. Transfer beans and garlic to a blender.
Add in olive oil and lemon juice.
Puree until totally smooth.
Salt and pepper a little, blend, taste again, salt and pepper again and repeat until you get it perfectly seasoned.