Have your junior sous chef at your side – the buttons on the food processor will be a source of delight – but be sure tasting spoons are close by. Sneaky, impatient toddlers have been known to dip a hand in, stealth-style, and smear hummus like finger paint.

Yield: 1 pint

Add garbanzo beans to a large pot. Cover with several inches of cold water, cover and refrigerate overnight. Drain beans, and rinse well. Return beans to pot, and cover again with several inches of water. Bring beans to a boil. Cook until tender, about 50 minutes. Strain beans, and reserve 1/4 cup of cooking liquid.

Add garlic cloves to the bowl of a food processor fitted with a metal blade. Pulse for 15 seconds. Add beans, paprika, cumin, tahini, lemon juice and reserved cooking liquid to food processor.

Puree, slowing adding oil, until mixture if smooth. Season with salt. Remove mixture from food processor, and transfer to an airtight container. Top with pine nuts, and refrigerate.