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Ingredients
  • 2 15-oz. cans chickpeas, rinsed and drained (3 cups)
  • 6 cloves garlic, minced
  • ½ cup lemon juice
  • ¼ cup tahini
  • Sea salt, to taste
  • 8 to 10 ice cubes
  • Pinch smoked paprika
  • Pinch toasted sesame seeds
  • 2 Persian cucumbers, halved crosswise and quartered lengthwise into 3-inch spears
  • 2 ribs celery, cut into 3-inch sticks
  • 1 bell pepper (any color), cut into ½-inch-thick sticks
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