These precut veggies and lemon can then be kept in a plastic bag, refrigerated, until your child is ready to use them. Besides a mixing bowl, measuring cups and measuring spoons, you will also need a garlic press, potato masher and rubber spatula. Place garlic cloves on cutting board. Smash with bottom of chickpea can. Discard the papery peel of the garlic.
Open chickpeas can, empty chickpeas into colandar in sink.
Rinse and let drain. Press the garlic through a garlic press into a mixing bowl. Add the olive oil, tahini, lemon juice, yogurt, cumin, paprika and salt to the bowl. Using a potato masher, mash all ingredients just until mixed, then add the drained chickpeas. Mash again until all ingredients are combined, using the rubber spatulat to mix and scrape down the sides of the bowl.