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Ingredients
  • 1 (15-ounce) can chickpeas (1 can is about 9 oz/255 g or 2 cups drained, cooked chickpeas)
  • 1 small clove garlic
  • 2 tablespoons tahini (2 tablespoons = 30 g)
  • 1 ½ tablespoons freshly squeezed lemon juice, plus more as needed
  • ¼ teaspoon fine salt (more if using ‘no salt added’ canned chickpeas)
  • ⅓ cup cold water (⅓ cup = 80 ml)
  • 1 tablespoons extra-virgin olive oil (optional)
  • For garnish (optional): Olive oil, grated lemon peel, micro-greens
  • For serving: toasted pita bread, pita chips/wedges, fresh bread like Focaccia, Baguette, or Ciabatta, raw sliced vegetables, or my favorite easy no-yeast naan
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