This traditional Middle Eastern dip also makes a tasty spread on wraps and sandwiches in place of mayonnaise and mustard.
1 (15.5-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, crushed
1/4 cup water
2 tablespoons tahini (sesame seed paste)
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
How to Make It
Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/4 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.
for your toddler: Serve the hummus with wedges of soft whole-grain pita bread or tender raw vegetables like pea pods and cucumber halves or slightly steamed carrot sticks and broccoli florets. Spread the hummus on a whole-wheat tortilla wrap, and roll it into "pinwheel" bites.