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

　　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.Buy the full book from Amazon.