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Ingredients
  • 2 (15-ounce) cans chickpeas, drained and rinsed ( 3 heaping cups), divided
  • 8 medium garlic cloves, peeled
  • 3 tablespoons olive oil, divided
  • 1 ¾ teaspoons kosher salt, plus more to taste
  • 1 ½ teaspoons ground cumin, divided
  • 1 large yellow onion, chopped (about 1 ¾ cups)
  • 4 small carrots, peeled and coarsely chopped (about 1 ½ cups)
  • 4 cups vegetable broth
  • 1 cup water, plus more as needed
  • ⅓ cup tahini
  • 3 tablespoons fresh lemon juice (from 2 lemons), plus more to taste
  • ¼ cup chopped fresh flat-leaf parsley
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