1 can (15 1/2 ounces) chickpeas, drained and rinsed
1 small garlic clove, roughly chopped
Pinch of ground cumin
Pinch of ground nutmeg
1/4 cup tahini (sesame-seed paste)
1 tablespoon water, plus more as needed
1/2 teaspoon coarse salt
Puree all ingredients in a food processor until smooth and creamy, adding more water as needed to reach the desired consistency. Store in an airtight container in the refrigerator until ready to serve.
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