Make this for our Sesame Crunch Sticks.
- Yield: Makes 1 3/4 cups
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
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.