Hummmmmm...I'm not sure if I want a baby feeding me hummus.  But I bet you will like the healthy recipe below...Bass (my grandson Benjamin's yellow labrador).

Home-made Hummus from the kitchen of Ann Wayne

Hummus is a creamy puree of chickpeas and tahini (ground sesame seeds) seasoned with lemon juice and garlic. It is a popular spread/dip in Greece and throughout the Middle East. Hummus can be served with bread or as a spread on crackers. It is very high in protein and is full of fiber.

14 oz can chickpeas - rinsed and drained
1/4 cup tahini
juice of 1 squeezed lemon or 1/4 cup lemon juice
1-2 garlic cloves (chopped) or 1/4 cup minced garlic
1/2 tsp. cumin
1 tlbsp. baking soda
1/2 tsp. sea salt
1 tlbsp. olive oil
1/8 cup water

Variations: You may add roasted red pepper, small red chili (chopped), a pinch of cayenne pepper, parsley or other ingredients that you like.

Place all ingredients in a food processor or blender and process until smooth. A stick blender works well too. Refrigerate up to 1 week in an airtight bowl. You can freeze for up to 3 months.

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