Recipe information
Yield
makes 1 3/4 cups
Ingredients
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
5 tablespoons extra-virgin olive oil
2 tablespoons tahini
1 tablespoon water, plus more as needed
3 tablespoons fresh lemon juice (1 lemon)
3/4 teaspoon coarse salt
Preparation
Combine all the 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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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