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Ingredients
  • Two 15-ounce cans chickpeas, drained, liquid reserved
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup tahini
  • 1 teaspoon ground cumin
  • 2 cloves garlic
  • ½ cup extra-virgin olive oil, plus more for serving
  • 1 teaspoon kosher salt
  • Smoked paprika, for serving, optional
  • Vegetable crudite and pita chips, for serving
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