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
2 tablespoons of tahini (sesame-seed paste)
1 tablespoon water, plus more as needed
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon coarse salt
Preparation
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.
