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Ingredients
  • One 15-ounce can low-sodium or no salt added chickpeas, rinsed and drained
  • 2 garlic cloves, peeled and minced
  • ½ cup + 2 tablespoons pumpkin purée (½ can)
  • ¼ cup tahini
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons water
  • 1 teaspoon fine Kosher salt
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