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Ingredients
  • ⅓ cup raw hazelnuts
  • 1½ tablespoons caraway seeds
  • 1 tablespoon coriander seeds
  • 1½ teaspoons sesame seeds
  • ¼ cup shelled roasted unsalted pistachios
  • 5 mint leaves
  • 1 small sprig tarragon, leaves only
  • 3½ cups cooked drained chickpeas (homemade from 8 ounces dried chickpeas or from two 15-ounce cans chickpeas)
  • ½ cup tahini
  • ¼ cup olive oil, plus more for drizzling
  • 2 tablespoons fresh lemon juice, plus more to taste (see Tip)
  • ½ tablespoon ground sumac, plus more for sprinkling
  • 1½ teaspoons rice vinegar
  • Salt
  • ½ cup ice-cold water
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