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1
To make the hummus, thoroughly rinse the chickpeas, then place them, along with the water, in the slow cooker insert.
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2
Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender.
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3
Drain the chickpeas, reserving 1/4 cup of the cooking water.
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4
(You can reserve the rest of the cooking water for thickening soups or stews.)
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5
Measure out 1/2 cup of the cooked chickpeas, coarsely chop them, and set them aside.
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6
Place the whole chickpeas in the workbowl of a food processor.
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7
Press in the garlic, then add the lemon juice, tahini, olive oil, and 2 tablespoons of the cooking water and process until the mixture is smooth.
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8
Add the remaining 2 tablespoons cooking water only if needed to thin the consistency.
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9
Add salt to taste.
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10
To make the fattet, in a toaster oven or under a broiler, toast the pita halves until lightly browned or crisp.
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11
Arrange the pita halves on individual plates, then spread each pita with about 1/3 cup hummus.
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12
(Reserve the leftover hummus for another use).
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13
Sprinkle on 2 tablespoons of the chopped chickpeas, a generous dollop of yogurt, a pinch of cumin seed, 1/4 cup lettuce, 1 tablespoon of toasted pine nuts, and 1 tablespoon of chopped mint.
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14
Serve immediately.
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15
Try adding artichoke hearts, kalamata olives, or roasted peppers when processing the hummus.
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16
If I were drinking wine with this, I would probably choose something light, aromatic, and white or something dry and rosy pink.
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17
Thats if I were drinking wine with it.
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18
But tostada somehow makes me lust after a good beer.
