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Ingredients
  • ½ cup chopped dill pickles
  • ⅓ cup chilled pickle juice
  • ¼ cup tahini
  • ¼ cup extra virgin olive oil
  • 3 to 4 large cloves garlic
  • 1 to 2 tsp sea salt
  • 1 to 2 tsp fresh dill packed
  • ½ tsp ground black pepper
  • ¼ tsp ground cumin
  • 4 small ice cubes or 2 large
  • 2 15-oz cans chickpeas, drained, rinsed, and patted dry
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