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Hummus Dip

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    Martha Stewart Living, January
    • Yield Makes 1 3/4 cups
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    Ingredients

    • 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

    Directions

    1. 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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