Food & Cooking Recipes Appetizers Hummus Dip 3.2 (22) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 3/4 cups Serve this creamy dip with our Sesame Crunch Sticks. Ingredients 1 can (15 ½ ounces) chickpeas, drained and rinsed 1 large or 2 small garlic cloves, roughly chopped Pinch of ground cumin Pinch of ground nutmeg 2 tablespoons tahini (sesame-seed paste) 1 tablespoon water, plus more as needed 3 tablespoons freshly squeezed lemon juice ¾ teaspoon coarse salt Directions 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. Rate it Print