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Hummus Dip

  • yield: Makes 1 3/4 cups
Photography:

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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. Step 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.

Source
Martha Stewart Living, January

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