2 cups canned organic chickpeas
1/3 cup tahini (omit if you or child has an allergy to sesame)
1.5 tsp salt
Juice of two lemons
2 TBSP of reserved liquid from the canned chickpeas
4 cloves of garlic (or omit if your child doesn’t like it)
First add the garlic to a food processor and mince. I often remove some at this point so my kids can adjust the garlic content later. Then, add the chickpeas, reserved water from the chickpeas, salt, some of the lemon juice, the tahini, and process until almost smooth. This is a great time to taste the mixture and add more lemon or minced garlic if desired. When the taste is just right, process until smooth. Serve with fresh carrots, peppers, cucumbers, cauliflower, pita or even pretzels. I usually drizzle a little bit of olive oil over the top, just before serving.
This is an Ina Garten recipe that I like to play around with and adapt to my daughters’ tastes. They love sampling it as we go and shouting, “It needs more lemon”, or “That’s enough garlic”. You really can’t go wrong. It also works without the tahini if you are making it for someone who is allergic to sesame. I usually drizzle a little olive oil into it while it’s mixing if I omit the tahini.