Hummus Dip

• 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

1. Combine all the ingredients in the bowl of a food processor; pulse until smooth and creamy, adding more water if needed.
2. Transfer to a serving dish or airtight container, and place in the refrigerator, covered, until ready to serve, up to 5 days.
3. Serve chilled or at room temperature.

chickpeas, garlic, ground cumin, ground nutmeg, extravirgin olive oil, tahini, water, lemon juice, coarse salt

Taken from www.epicurious.com/recipes/food/views/hummus-dip-392234 (may not work)