Place all the ingredients in a food processor. Blend on high until well combined and smooth. Taste, adding additional salt to taste.
Some of you had questions about the veggies accompanying the dip. I used raw carrots, cucumber, and Chioggia beets very thinly sliced using this mandoline. I find that raw beets are only platable if they are sliced super thin, and a mandoline is the best tool for the job. I also roasted some delicata squash in olive oil and salt in a 350-degree oven for 40 minutes, flipping halfway through. There are gluten-free pretzels for dipping as well.Invite your child to make the dip with you. He can add the ingredients into the food processor and press the "on" button. Then invite him to taste-test the final result (after you've safely removed the blade, of course).Reduce the amount of garlic and/or lemon juice to make the flavors in this dip milder.Invite your child to select veggies and crackers for dipping.