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Ingredients
  • 12 ounce jar roasted red peppers approx. 2 peppers
  • 1.5 cups chickpeas cooked or canned (approx. 15 oz can)
  • 2 tablespoons lemon juice
  • 1 to 2 cloves garlic peeled
  • ½ teaspoon sea salt or to taste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 2 to 4 tablespoons water to thin
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