Preparing meals and snacks with an international twist is a perfect opportunity to teach kids about geography, topography and history. It's also a chance to talk about the rich and varied traditions that exist all over the world. So, include a globe or an atlas when you start pulling together all the ingredients for this recipe for Middle Eastern Hummus adapted from my new book, "Donna's Day: Fun Activities That Bring the Family Together" (Harper-Collins).

Hummus is often served with pita bread (the kind with a little pocket inside) at lunchtime or as a snack. Tahini (sesame seed paste) can be found in grocery stores near the peanut butter or in the international foods section.Roll a lemon back and forth on the counter to get the juices flowing. Cut it in half and squeeze it, then pour a quarter of a cup of the juice into a blender. Add 1/4 to 1/2 cup olive oil and 2 tablespoons of tahini.

Now it's garlic time! Pop out a nice big clove from the bulb. Press a spatula down hard on the clove and give it a whack! Peel off the papery skin. Roughly chop the garlic and drop it into the blender. Add more cloves according to taste.

Toss in 2 cups canned chickpeas (garbanzo beans), drained and rinsed, and a teaspoon of salt and then give everything a whirl.

Remove from blender and chill until ready to serve.

Cut pita bread in wedges and dip into hummus.

Note: Adults should assist children with this project.