Get your kids in the kitchen and make this healthy snack together. Remember to wash your hands before you start. Adapted from The Barefoot Child. This recipe is kid-friendly and yummy, too!

Ingredients

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

2 cloves garlic

1 red pepper

16 ounce can chickpeas (washed and well drained)

Juice of a small lemon

1 heaping Tablespoon tahini

1/3 cup extra virgin olive oil

Instructions

-Mix the ground cumin and coriander together.

-Peel and chop the garlic.

-Prepare the pepper by cutting it in half lengthwise and removing the seeds. Broil it, skin side up, for about five minutes, until the skin starts to blacken. Put the pepper in a plastic bag, allowing some air to remain, and close the bag (Ziplock is best). The steam in the bag will help to remove the skin. Allow the pepper to cool for 15 minutes. Remove the pepper from the bag and peel off the skin. Cut it into strips. 

-Put everything, except for the olive oil, into a food processor and blend into a paste. 

-Add the olive oil slowly into the food processor until the hummus is thick and creamy. 

-What will you dip? broccoli, carrot sticks, cucumber pieces, peas in a pod, cherry tomatoes, celery pieces, crackers, bread sticks, and pita bread.