Hummus ~ And and another blanket

I made homemade hummus today and I'm having a hard time keeping my 8 year-old out of it.  I like to let the flavors infuse, while allowing it to sit in the fridge for a few hours.  I have to admit, after I tasted it on a cracker, I had a difficult time putting it away too.  We love homemade hummus and it's healthier too.  I use real lemons for the juice and natural tahini in it.

Hummus

2 - 15 oz. cans of garbanzo beans (chickpeas), drained and rinsed

4 garlic cloves, minced

2/3 cup of roasted tahini (not raw)

juice of one fresh lemon

1/2 cup water

1/4 cup olive oil

1/2 teaspoon salt

Combine all ingredients in a food processor and process until smooth. Add additional water if it is too thick (depending on what size your lemon is).    Place in refrigerator for a few hours before serving.  Add more garlic for a stronger flavor.  Serve with fresh vegetables, pita chips, or reduced fat crackers.

Makes about 3 cups.

And yet I have started another crocheted blanket, using the same colors as the last.  It is an easier pattern and will have a different edge when it's finished.