Hello darlings! 

I think in a past life I was a vampire. 

I can’t explain my aversion to garlic any other way. Lately, since I’ve decided to go vegetarian for a few weeks to try it on for size, I revisited the notion of adding garlic to some of my recipes. 

Lo and behold! My aversion is gone! I really like the spicy feeling and the taste and it doesn’t leave me bloated. 

One of the things I enjoy eating after my new found love for garlic is hummus. Last week I made slow cooker hummus with roasted veggies and it was delicious. 

Having a toddler and practicing attachment parenting doesn’t leave much room for lengthy and difficult recipes. Hummus is not an easy breeze but it can be made into a reasonable easy one if you use a slow cooker. 

It does take some programming but chickpeas can be stored in the refrigerator for some days so if you do one batch you can have hummus twice in a week. 



I found it easier to put the chickpeas in the slow cooker over night and then the next day I used half of them and the other half I store in the fridge. Then when we will have friends over the weekend I will have one less thing to do! 

If you have a food processor making hummus will be very easy once the chickpeas is cooked. You just add all the ingredients in the food processor and let it do it’s magic. 



If you are anything like me, and have the super unrealistic notion that a blender can do the same thing as a food processor, you might want to consider going with me to a group therapy!!! A blender does NOT work like a food processor! Hummus can NOT be made with a blender. I found out the hard way – having to get all the half-chopped, half puréed chickpeas - out of the blender. I ended up doing a fine job with my trusted Braun hand held food processor. If you are sane you can skip this step altogether! 



I then cut the carrots and zucchinis and put them in the oven (overhead grill) for 10 minutes. I sprinkled them with sea salt, garlic, paprika and oregano and they were excellent! 


Here is the recipe in a nutshell 



Ingredients and procedure: 




For the slow cooked chickpeas 



250g of organic chickpeas (uncooked) 

2lt of water 

Cook for 8hours or overnight on low. Drain water and store in the fridge for up to a week. 



For the hummus 


Half of the slow cooker chickpeas 

2 tablespoons of organic whole grain tahini 

2-3 tablespoons of fresh lemon juice (organic) 

3 tablespoons of extra virgin olive oil 

½ teaspoon of garlic powder 

¼ teaspoon of sea salt 


Combine all the materials in the food processor (or a large bowl if you are using an immersion rod) until they are purred. 



For the veggies 

3-4 medium sized organic carrots 

3-4 medium sized organic zucchinis 

Any other vegetable you like 

1 tablespoon of extra virgin olive oil 

¼ teaspoon of garlic powder 

¼ teaspoon of sea salt 

¼ teaspoon of paprika 

¼ teaspoon of oregano 


Line an oven sheet with parchment paper. In a bowl combine the olive oil with the spices. Cut the veggies in stripes and dip them in the olive oil – spices mix. Line them up in the cooking sheet and pour over the left over olive oil mix. Cook at 200oC in overhead grill for 10-15 minutes until tender. 












I literally lick the bowl every time I make it! I would love to hear what you thought of the recipe if you make it. If you share it on your instagram please tag me @akamatra or @akamatracraft on facebook. 




So tell me, do you like garlic or not? 


Lots of love