Hummus Dip

Make this for our Sesame Crunch Sticks.

  • Yield: Makes 1 3/4 cups
Hummus Dip


Source: Martha Stewart Living, January


  • 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


  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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