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Hummus Dip

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

  1. 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.

The cookbook cover with a blue background and fine typeface.
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. Buy the full book from Amazon.
TagsHummusDipSpreadsMiddle EasternChickpeaBean and LegumeVegetableTahiniLemonCitrusFruitStarterGluten FreeDairy FreeVegetarianVeganMake AheadEasyQuickMeal PrepWeeknight MealsNo-CookBlenderFood ProcessorCookbooks
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