One way we try to inspire our six- and three-year-old kids to spend time at dinner is by letting them make it. I cook at an island in my kitchen where the kids can sit and cook with me. The trick is to find things appropriate for them to do. That challenge inspired us to create this series called “Cooking with a Six-Year-Old,” though the age is not important – the theory holds true for any age.
Here is the first installment starring my son, Elijah, making hummus. Please write to him to ask questions, tell him what you think or let him know if you changed anything to make the recipe better – he would love hearing from you!
1 can chickpeas (with about half the water from the can)
1 clove garlic
3 tablespoons olive oil
2 tablespoons sesame tahini
1 teaspoon sea salt
1) Open can of chickpeas and pour about half of the liquid into a measuring cup. Set aside the extra liquid for later.
2) Pour chickpeas into blender.
3) Squeeze the juice of one lemon into a bowl (or less if you like it less lemony). Toss out any seeds and pour the liquid into the blender.
4) Peel one clove of garlic and drop into blender.
5) Add 2 tablespoons of tahini.
6) Add 3 tablespoons of olive oil.
7) Add about 1 teaspoon of salt — it’s best to start with less and add more if you want.
8) Blend all ingredients until smooth.
9) If the hummus is too thick, add some of the liquid you saved in the measuring cup, and blend again.