Made from chickpeas and tahini (a sesame seed paste available in the natural foods section of most supermarkets), this classic Middle Eastern spread makes a nutritious appetizer or sandwich filling.

Ingredients

1 19-oz. can chickpeas
1 garlic clove
1/4 cup tahini
1/4 cup lemon juice
2 tbsp. olive oil
1/4 tsp. cumin (optional)
Pita bread
Parsley (optional)
Red pepper (optional)

Directions

KID'S COOKING SKILLS

Use this recipe as an opportunity to teach your kids how to measure ingredients and operate a food processor (with supervision).

Drain the chickpeas in a colander and rinse them thoroughly in cold water. (This step is especially important because canned chickpeas are packed in a liquid that's high in sodium.) Set aside.

Next, peel the garlic clove and place it in a food processor fitted with a metal blade. Close the top and process until the garlic is chopped (you may need to scrape the insides of the bowl a few times to ensure the garlic is finely minced).

Add the rinsed chickpeas to the food processor, then add the tahini, lemon juice, olive oil, and cumin, if desired (remind kids not to touch the blade as they add ingredients to the processor). Close the top and process for 1 minute or until smooth.

Use a sharp knife to cut the pita bread into triangles (older kids and parents only). Spread about 1 tablespoon of hummus on each triangle. Arrange on a platter. For a fun presentation, arrange the triangles in a star shape, garnish the tips with sprigs of parsley, and add a red pepper face in the center.

Makes 2 cups.