This undated photo provided by America's Test Kitchen in October 2018 shows hummus in Brookline, Mass. This recipe appears in the cookbook "Complete Cookbook for Young Chefs." (Daniel J. van Ackere/America's Test Kitchen via AP)

Servings 6 (Makes about 1 1/2 cups)

Prep Time: 10 minutes

Cook Time: 5 minutes

Prepare Ingredients:

1/4 cup water

2 tablespoons lemon juice, squeezed from 1 lemon

2 tablespoons tahini (stirred well before measuring)

2 tablespoons extra- virgin olive oil

1 (15-ounce) can chickpeas

1 garlic clove, peeled

1/2 teaspoon salt

1/4 teaspoon ground cumin

Gather Cooking Equipment:

Liquid measuring cup



Can opener

Food processor

Rubber spatula

Small bowl

Start Cooking:

In liquid measuring cup, stir together water, lemon juice, tahini, and oil.

Set colander in sink. Open can of chickpeas and pour into colander. Rinse chickpeas with cold water and shake colander to drain well.

Transfer chickpeas to food processor. Add garlic, salt, and cumin to food processor and lock lid into place. Process mixture for 10 seconds.

Stop food processor, remove lid, and scrape down sides of bowl with rubber spatula. Lock lid back into place and process until mixture is coarsely ground, about 5 seconds.

With processor running, slowly pour water mixture through feed tube until mixture is smooth, about 1 minute.

Stop food processor. Carefully remove food processor blade (ask an adult for help). Transfer hummus to small bowl. Serve. (Leftover hummus can be refrigerated for up to 5 days. Before serving, stir in 1 tablespoon warm water to loosen hummus.)

The Dipping Life

Don’t have a can of chickpeas in the pantry? You can turn plain yogurt, preferably thicker Greek- style yogurt, into a super-fast dip. (Whatever you do, no raspberry yogurt, please!) Here are some ideas to get you started, but feel free to add flavors as you like.

— Greek Yogurt Dip: In small bowl, stir together 1 cup plain Greek yogurt, 1/2 cup crumbled feta cheese, 2 tablespoons chopped fresh mint, 1 teaspoon extra-virgin olive oil, and pinch salt.

— Tahni-Lemon Yogurt Dip: In small bowl, stir together 1 cup plain Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon honey, and pinch salt.

Nutrition information per serving: 132 calories; 77 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 300 mg sodium; 11 g carbohydrate; 3 g fiber; 2 g sugar; 4 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit Find more recipes in “Complete Cookbook for Young Chefs .”

America’s Test Kitchen provided this article to The Associated Press.