Place the chick peas in the crockpot and cook 8 to 10 hours on low until very tender. Drain the beans.
Place the cooked beans, tahini, garlic, and olive oil in the bowl of a food processor fitted with a metal blade and blend until very smooth.
Add the lime juice and blend until the desired consistency is achieved. Add water if needed for a smoother hummus.
Season to taste with salt. Chill until ready to serve.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on 1/10 the recipe.