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Ingredients
  • 2 14-ounce can chickpeas, drained and rinsed (about 3 cups)
  • Kettle of boiling water
  • ⅔ cup tahini
  • ¼ cup lemon juice (about 1 lemon’s worth)
  • Big pinch lemon zest (plus extra for garnish)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 to 2 cloves garlic, chopped roughly
  • ½ cup ice water
  • Extra virgin olive oil
  • Aleppo pepper or paprika
  • Ground cumin
  • 1 tablespoon toasted pine nuts (optional)
Note: Ingredients may have been altered from the original.
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