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.
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.
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.
Comments
I made a scarf for my Dad that is brown, black, tan, and rust. I will have to post a picture of it.
Have a wonderful day!