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Ingredients
  • 1 cup dried chickpeas
  • 4 cups water, plus 3 cups if you soak and drain the beans
  • 1 teaspoon kosher salt
  • ½ cup tahini
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • 2 cloves garlic, chopped
  • ¼ teaspoon ground cumin
  • 1 teaspoon kosher salt
  • subheading: To serve (optional):
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ¼ teaspoon paprika
  • 2 tablespoons extra-virgin olive oil
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