New This Month

Hummus Dip


Serve this creamy dip with our Sesame Crunch Sticks.

  • Yield: Makes 1 3/4 cups


Source: Martha Stewart Living, January 2003


  • 1 can (15 1/2 ounces) chickpeas, drained and rinsed
  • 1 large or 2 small garlic cloves, roughly chopped
  • Pinch of ground cumin
  • Pinch of ground nutmeg
  • 2 tablespoons of tahini (sesame-seed paste)
  • 1 tablespoon water, plus more as needed
  • 3 tablespoons freshly squeezed lemon juice
  • 3/4 teaspoon coarse salt


  1. Combine all ingredients in the bowl of a food processor; pulse until smooth and creamy, adding more water if needed. Transfer to a serving dish or airtight container, and place in the refrigerator, covered, until ready to serve, up to 5 days. Serve chilled or at room temperature.

Reviews Add a comment